ROAST SUMMER VEGETABLES & CHICKPEAS

Roast summer vegetables & chickpeas image

A summery tomato-based stew, packed with veg and perfect to make ahead

Provided by Barney Desmazery

Time 1h10m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 327 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.51 milligram of sodium