Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Vegetables With Chickpeas Recipe
    Lost? Site Map

    Roasted Vegetables With Chickpeas

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • on July 28, 2011

      As other reviewers have noted this is a wonderful vegetable dish. The vegetables were roasted earlier in the day and then simmered with the stock at meal time. The dish was served as a main course over Oven Baked White Rice, Perfect Every Time!.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2011

      This fits the bill when you want something healthy and delicious. The temp has dropped and it's been raining off and on all day so the roasting was comfortably done. The flavors are marvelous and the rice mentioned by the other reviewers was just a natural side kick and must have. I couldn't have ask for a nicer dinner this evening.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2010

      This is an excellent vegetable dish! I made it as a main meal and served it over brown rice. Delish! I cut the recipe in half and made just as directed. The half recipe of vegetables took 30 minutes to roast. Thanks for sharing, Pets! Made and enjoyed for your May 2010 LiveStrong cookathon.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2005

      Wonderful combination of vegetables. Had a real nice texture to it, and quite filling. I did not bother to peel tomatoes and peppers and thought that 1 cup of vegetable stock and 2 tablespoons of oil was plenty. Also, I should have roasted it longer (I confused boiling time with roasting time). It still turned out great. I served over rice and sprinkled with parmesan cheese. Feta would have been very good too. Had leftovers as a side of veggies the next day. At first I wondered whether it needed more seasoning but BF thought it was fine as is and it did have this terrific texture to it so I have to give this recipe 5 stars. Next time I will roast for a full 35 minutes at least. Great recipe idea.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Roasted Vegetables With Chickpeas

    Serving Size: 1 (351 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 394.4
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 382.6 mg
    Total Carbohydrate 49.8 g
    Dietary Fiber 12.9 g
    Sugars 9.5 g
    Protein 10.4 g

    The following items or measurements are not included:

    vegetable stock


    Over 475,000 Recipes Network of Sites