ROAST VEGETABLES & CHICKPEAS

PREP 20mins COOK 50mins

INGREDIENTS

• 3 courgettes, thickly sliced • 1 aubergine, cut into thick fingers • 3 garlic cloves, chopped • 2 red peppers, chopped into chunks • 2 baking potatoes, peeled and cut into chunks • 1 onion, chopped • 1 tbsp coriander seeds • 4 tbsps olive oil • 400g/14oz can chopped tomatoes • 400g/14oz can chickpeas, rinsed and drained • A small bunch coriander, chopped

METHOD

1 Heat oven to 220°C/200°C 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 it out to a single layer, then roast for 45mins until the vegetables are brown around the edges. 2 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 the coriander. Eat with hunks of bread.