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Roast Summer Veg and Chickpeas

Name: Roast Summer Veg and Chickpeas
Cook time: 50 min
Total time: 50 min
Cuisine: International
Ingredients: 3 corgettes. thickly chopped; 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 sized chunks; 1 onion chopped; 1 tbsp coriander seeds; 4 tbsp olive oil; 400g chopped toms; 400g chickpeas. rinsed ans drained; small bunch coriander. roughly chopped

Over a year ago 1,759 views

Cook: 50 mins

Main Course 🥕 Vegetarian

Ingredients

3 corgettes. thickly chopped
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 sized chunks
1 onion chopped
1 tbsp coriander seeds
4 tbsp olive oil
400g chopped toms
400g chickpeas. rinsed ans drained
small bunch coriander. roughly chopped

Accompaniment

Method

1
1) heat oven to 220ºC
2)tip all the veg into larges roasting tin and toss with coriander seeds and most of olive oil and salt and pepper. Spread everything onto single layer then roastfor 45 mins, tossing once or twice until veg are roasted and brown around the edges.
2) Place the tin on a low heat, then add the toms and chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander.