Roast summer vegetables & chickpeas
A summery tomato-based stew, packed with veg and perfect to make ahead
- Prep: 20 mins
Cook: 50 mins
- Serves 4
- Easy
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/14oz can chopped tomatoes
- 400g/14oz can chickpeas, rinsed and drained
- small bunch coriander, roughly chopped
Tip
For a one-pot Sunday lunch, roast
a chicken in the tin for 30 mins, then
remove from the tin and toss in the veg.
Nestle the chicken back among them
and continue to cook as above.
Method
-
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.
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