Roast summer vegetables and chickpeas
Summery tomato-based stews like this are perfect to make ahead
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INGREDIENTS:
3 courgettes, thickly sliced
1 aubergine, cut into thick fingers
3 garlic cloves, chopped
2 red peppers, deseeded and chopped into chunks
2 large baking potatoes, peeled and cut into bite-size chunks
1 onion, chopped
1 tbsp coriander seeds
4 tbsp olive oil
400g can chopped tomatoes
400g can chickpeas, rinsed and drained
small bunch coriander, roughly chopped
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PREPARATION:
Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.
Place the tin on a low heat, then add the tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.
Cook's tips: For a one-pot Sunday lunch, roast a chicken in the tin for 30 minutes, then remove from the in and toss in the veg. Nestle the chicken back among them and continue to cook as above.
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PREP/COOK INFORMATION:
Prep time:
20 minutes
Cook time:
50 minutes
Serves: 4
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Source: BBC Good Food Magazine
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