Recipe for success: Roast veg and chickpea combo

Chickpeas provide a great source of dietary fibre. Give this recipe a try for a simple and delicious way to add chickpeas into your diet.

Preparation time: 10 minutes      

Cooking time: 60 minutes

Serves: 4 portions 


  • Potatoes | 500g
  • Red peppers | 2 large
  • Carrots | 2 large
  • Courgette | 1 medium
  • Red onion | 1 medium
  • Salt | ½ teaspoon
  • Cracked pepper | ½ teaspoon
  • Cumin powder | 1 teaspoon
  • Olive oil | 1 tablespoon
  • Chickpeas | 1-2 cans, drained
  • Tomato passata | 400g  


  1. Preheat oven to 200C
  2. Roughly chop the vegetables into 2-3cm chunks. Place in a large roasting dish and add olive oil, salt, pepper and cumin. Mix until vegetables are well coated. Keep vegetables in a single layer in the dish as much as possible
  3. Roast for 45 minutes, tossing once or twice (you may like to begin roasting potatoes first for 15 minutes and then add other vegetables if time permits)
  4. Add passata and chickpeas, mix well and return to oven for further 15 minutes or until potatoes are tender

Enjoy with rice and a large dollop of yoghurt. 


Once cooled, store in airtight container in fridge for up to 3 days or freeze. 

Date published: 28 June 2023
Date updated: 28 June 2023


Your feedback will help us to improve this site. Please don't provide any personal information.

Enquiries should be submitted using the Enquiry form

Feedback form