Roast summer vegetables & chickpeas
A summery tomato-based stew, packed with veg and perfect to make ahead
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
1tbsp coriander seeds
4tbsp olive oil 400g can chopped tomatoes 400g 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 looking 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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PREP: 20 MINS COOK: 50 MINS SERVES 4