Roasted Vegetables and Chickpeas with Brown Rice

Nutrition per serving

Calories 532 kcal
Protein 14.4 g
Carbs 90.7 g
Fats 13.7 g
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Monounsaturated Fat Login
Polyunsaturated Fat Login
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Login Courgette (Zucchini)
Login Aubergine (eggplant)
Login Red Bell Pepper (capsicum)
Login Onion
Login Garlic
Login Olive Oil
Login Mixed Herbs
Login Chopped Tomatoes (canned)
Login Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained
Login Table Salt
Login Ground Black Pepper
Login Brown Rice (long-grain)


1. Heat the oven to 200C.
2. Cut up the aubergine, courgette, pepper and onion into chunks. Place into a roasting tin, drizzle with the olive oil and season with salt and pepper. Put in the oven for 30 minutes. Meanwhile, half fill a small saucepan with water and add the rice. Leave to boil for 45 minutes.
3. Pour the chopped tomatoes into the roasting tin along with the chickpeas, garlic and mixed herbs. Combine, then place back in the oven for a further 15 minutes.
4. Drain the rice and spoon onto a plate alongside the roasted vegetables and chickpeas.


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