Roasted Chickpea and Vegetable Risotto

Roasted Chickpea and Vegetable Risotto

During the week I’m always in need of a fairly fast family feast. I want foods that will be filling and tasty. Plus mid week dinners in our house are normally no meat meals. I have been known to used chicken stock or bone broth to make the meal meatier. However I do enjoy a vegan dish every so often.

My husband Howard and son Ted are not the biggest fans of my no meat mid week rule. So I always try to make the meal as flavoursome as possible. Hopefully this hides the fact that we have no meat in the dinner. Sadly I don’t think this works but it’s worth a try.

Roasted Chickpea and Vegetable Risotto

Serves 4


  • Baking tray
  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Colander
  • Teaspoon
  • Tablespoon
  • Saucepan
  • Plastic brush
  • Stirring spoon


  • Chickpeas x 2 400g tins
  • Leek or onion x 1
  • Aubergine
  • Courgette x 1
  • Butternut squash x 200g
  • Red pepper x 1
  • Tomatoes x 1 400g tin
  • Chicken stock or vegetable x 200ml
  • Tomato puree x 2 tbsp
  • Tamari or soy sauce x 1 tbsp
  • Garlic powder x 2 tsp
  • Dried oregano x 2 tsp
  • Rice x 300g
  • Spinach x 4 handfuls
  • Oil for the pan
  • Salt and pepper to taste


  • Preheat the oven to 180°C and put the baking tray in.
  • Remove the top and bottom of the leek and then slice it thinly.
  • Leave the leek to one side.
  • Then remove the green core and seeds from the red pepper and slice it.
  • Peel the aubergine, courgette and butternut squash.
  • Chop into 1 centimetre pieces and put the vegetables into the baking tray.
  • Drain the chickpeas through the colander and put into the baking tray.
  • Drizzle with oil and sprinkle over the garlic and oregano.
  • Mix all these ingredients together.
  • Place the baking tray in the oven and cook for 25 – 30 minutes.
  • Wash the rice in the colander and set to the side of the cooker.
  • Put the large saucepan on a high heat and add the oil.
  • Spread the oil across the base of the pan with the plastic brush.
  • Once the pan is hot, add the leeks and fry until they have softened.
  • Next add in the rice and fry until it becomes translucent.
  • Pour in the tomatoes and stock and stir all the ingredients together.
  • Bring to the boil and reduce to a simmer.
  • Add in the tomatoes puree and tamari or soy sauce and again stir all these ingredients together.
  • Add salt and pepper to taste.
  • Put the lid on and leave on a low heat until all the liquid has dissolved.
  • Once the vegetables are a golden brown colour remove from the oven.
  • Add the spinach, stir it and let it wilt down.
  • Finally add the roasted chickpeas and vegetables and stir.
  • Then serve and enjoy.
Roasted Chickpea and Vegetable Risotto

Roasted Chickpea and Vegetables Risotto was so yummy. I have to be honest Howard and Ted did notice it didn’t have any meat in it but they did enjoy it. Unfortunately, the rice in this dish cannot be frozen but you could make the roasted vegetables in advance of the meal. These could be frozen and defrosted before stirring them into the risotto rice. The risotto is packed full of goodness and will feed a whole family for not much of a cost. However you decide to eat this meal, as always, please enjoy. Thank you xxx