Roast summer vegetables & chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 courgettesthickly sliced
- 1 auberginecut into thick fingers
- 3 garlic cloveschopped
- 2 red peppersdeseeded and chopped into chunks
- 2 large baking potatoespeeled and cut into bite-size chunks
- 1 onionchopped
- 1 tbsp coriander seeds
- 4 tbsp olive oil
- 400g/14oz can chopped tomatoes
- 400g/14oz can chickpeasrinsed and drained
- small bunch corianderroughly chopped
Nutrition: per serving
- kcal327
- fat15g
- saturates2g
- carbs40g
- sugars13g
- fibre9g
- protein11g
- salt0.51glow
Method
step 1
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.
step 2
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.
