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Roast Summer Vegetables & Chickpeas

Vegan
Serves: 4
⌚︎ 1h 10m

Ingredients

  • 3 courgettes
  • 1 aubergine
  • 3 garlic cloves
  • 2 red peppers
  • 2 large baking potatoes
  • 1 onion
  • 1 tbsp coriander seeds
  • 4 tbsp olive oil
  • some salt
  • some pepper
  • 400g chickpeas
  • small bunch coriander
  • 400g chopped tomatoes
  • some bread

Equipment

  • 1 × large roasting tin

Steps

  1. Heat oven to 220ºC / 200ºC fan / gas 7.
  2. Thickly slice 3 courgettes.
  3. Cut 1 aubergine into thick fingers.
  4. Chop 3 garlic cloves.
  5. Deseed and chop 2 red peppers into chunks.
  6. Peel 2 large baking potatoes and cut into bite-size chunks.
  7. Chop 1 onion.
  8. Tip all the prepped vegetables, into a large roasting tin and toss with 1 tbsp coriander seeds, most of the 3 tbsp olive oil and some salt and some 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.
  9. Rinse and drain 400g chickpeas.
  10. Roughly chop small bunch coriander.
  11. Place the tin on a low heat, then add 400g chopped tomatoes and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with 1 tbsp olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of some bread.