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Roast summer vegetables and chickpeas

Summery tomato-based stews like this are perfect to make ahead

Dish Details:heart


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


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.


PREP/COOK
INFORMATION:

Prep time: 20 minutes
Cook time: 50 minutes
Serves: 4

Source: BBC Good Food Magazine

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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