Roasted Vegetables With Chickpeas
80 mins (prep 20, cooking 60)
14 ingredients
4-6 servings
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.

Categories:  side-dish , seasonal , tomato , equipment , <-4-hours , roast , time-to-make , vegan , european , beans , oven , summer , vegetarian , vegetable , chickpeas~garbanzos ,
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Serving Size (355.44 g)
Servings 4
Amount per Serving
Calories 605.64 Calories from Fat 226.98
% Daily Value *
Total Fat 25.22g 155.23%
Saturated Fat 3.32g 66.32%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 71.41mg 11.9%
Total Carbohydrate 78.62g 104.83%
Dietary Fiber 22.44 g 359.11%
Sugars 16.39 g %
Protein 22.42g 179.33%
Vitamin A 5150.29IU% Vitamin C 10.32mg%
Calcium 145.05mg% Iron 7.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow bell pepper, dried thyme, salt and pepper, fresh parsley