Roasted Veg And Chickpeas With a Parsley Crumb

Is there anything more satisfying then a good old tray of roasted veg? It’s one of dinners you just don’t have to think about. There’s no complex measurements or steps. Just chop it, roast it and enjoy – my kind of dish.

With this recipe I’ve tried to spice thing up a little by adding a topping of crunchy parsley breadcrumbs. This adds a good level of crunch to the roasted veg, which is something I always believe it lacks.

When to eat

Many of the vegetables listed here are summer veg – Aubergine, Courgette, Tomatoes and Peppers. I’d recommend eating this recipe from June to September if you’re using these. If you want to enjoy this recipe at other times of the year you can switch out many of the vegetables for winter substitutes. Try squash/pumpkin, carrots, red cabbage and kale for a wintery take on this dish.

Recipe

Serves 4
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

This meal is around 81% less polluting than the average UK meal.

  • Eating this recipe will save around 2.37 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 19.57 KM in a modern car.

Ingredients

  • 2 Medium Courgettes
  • 2 Medium Aubergine
  • 2 Medium Peppers
  • 2 Medium Red Onion
  • 500 g Cherry Tomatoes
  • 4 Cloves Garlic
  • 240 g Cooked Chickpeas (one 400g tin drained)
  • 2 Teaspoons Dried Thyme
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Chilli Flakes
  • 4 Tablespoons Olive Oil
  • 1 Lemon (juiced)

Parsley Crumb

  • 75 g Stale White Bread
  • 50 g Parsley
  • 2 Cloves Garlic (finely chopped)
  • 2 Tablespoons Olive Oil

Instructions

  • Preheat your oven to 200˚c.
  • Roughly chop your courgettes, aubergine and peppers into even chunks, ensuring to remove the core of the pepper. There is no hard and fast rule for how large these chunks should be. I like to make mine about thumb size thickness and length. Place the chopped vegetables along with the cherry tomatoes onto a large oven tray. Peel and smash the 4 garlic cloves and place amongst the vegetables.
  • Cover the vegetables with the spices, olive oil and a good helping of kosher salt. Toss the vegetables to ensure and even coating of spices and oil. Roast in the oven for 40 minutes until the vegetables have softened and are beginning to blacken a little.
  • Whilst your vegetables are cooking prepare the parsley crumb. Tear the stale bread into even thumb sized chunks and place onto a roasting tray, sprinkle with the chopped garlic and a little salt then drizzle with the olive oil. Roast in the oven for 10 minutes (you can do this alongside the vegetables) until the bread is crispy and golden brown. Remove and allow to cool for 5 minutes.
  • Place the roasted bread and garlic in a food processor along with the fresh parsley (stalks and all) and blitz until the a fine breadcrumb. Remove and place back onto the roasting tray to dry a little more.
  • One the roasted vegetables are cooked. Remove from the oven and combine with the chickpeas and the lemon juice. Place back in the oven for 2 – 3 minutes to heat through the chickpeas.
  • Heap the parsley crumb over the top of the roasted vegetables and serve immediately.
5 from 1 vote

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