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Spicy roasted vegetables with chickpeas

Spicy roasted vegetables with chickpeas


A super quick vegan dinner

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1494kj 357kcal
  • Fat
    Med 23%
  • Saturates
    Low 11%
  • Sugar
    Low 23%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 38g


  • 150g cauliflower
  • 1 large carrot, peeled
  • 1 parsnip, peeled
  • 1/2 onion, peeled
  • 1 red pepper, deseeded and quartered
  • 2 tbsp sunflower oil
  • 1 1/2 tsp ground cumin
  • 400g can Co-op chickpeas, drained and rinsed


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Line a large roasting tin with foil
  3. Cut the cauliflower into small florets, cut the carrot and parsnips into batons and chop up the onion and pepper
  4. Mix the oil and cumin in a large bowl and season with ground black pepper
  5. Add all the vegetables and toss well
  6. Put in the roasting tin, drizzle over any excess oil and cook in the oven for 15 minutes
  7. Add the chickpeas and stir, then return to the oven for another 10 minutes
  8. Heat the naan bread just like it says on the pack and serve with the vegetables

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