Roast summer vegetables and chickpeas
recipe
Roast summer vegetables and chickpeas
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Summery tomato-based stews like this are perfect to make ahead
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
Serves:
4
Preparation:
20
Cook Time:
50
Total Time:
70min
Directions
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- Heat oven to / fan/gas 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 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.
Source: BBC Good Food Magazine
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