Cooked - Roast Summer Vegetables & Chickpeas

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roast Summer Vegetables & Chickpeas

4.0

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

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.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions📆EverydaySummer Meals

Season☀️Summer

DifficultyEasy ⏰ 45m

Created 62 weeks ago

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