Daily Mirror

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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