Roasted Vegetables With Chickpeas
4
People talking
This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don’t have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it.
- Ready In:
- 1hr 20mins
- Serves:
- Units:
Nutrition Information
4
People talking
ingredients
- 12 ounces eggplants, approx, cubed
- 1 yellow bell pepper, deseeded and halved
- 1 red bell pepper, deseeded and halved
- 6 -8 garlic cloves, peeled left whole
- 4 ounces green beans, cut in pieces
- 5 tomatoes, halved
- 1 onion, cut in chunks
- 1 teaspoon dried oregano or 1 teaspoon dried thyme
- salt and pepper
- 5 -6 tablespoons olive oil
- 2 -3 cups vegetable stock
- 2 cups chickpeas (cooked)
- 1 cup fresh parsley, chopped
directions
- Preheat oven to 375°F.
- In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
- Transfer to the baking tray, peppers and tomatoes cut side down.
- Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
- Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
- Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
- Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
- Check seasoning, stir in the parsley and serve!
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RECIPE MADE WITH LOVE BY
@PetsRus
Contributor
@PetsRus
Contributor
"This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don’t have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it."
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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 Recipe #109716.
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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.
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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.
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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.
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