Name: Roast summer vegetables & chickpeas
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Moroccan
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

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Roast summer vegetables & chickpeas

Roast summer vegetables & chickpeas

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.3 out of 5.101 ratingsRate

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

Healthy

Vegan

Vegetarian

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Summer pudding trifles

A star rating of 4.3 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal327
fat15g
saturates2g
carbs40g
sugars13g
fibre9g
protein11g
salt0.51g

low

Method

step 1

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.
step 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 over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.

RECIPE TIPS

TIP

For a one-pot Sunday lunch, roast a chicken in the tin for 30 mins, then remove from the tin and toss in the veg. Nestle the chicken back among them and continue to cook as above.

Recipe from Good Food magazine, June 2009

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A star rating of 4.3 out of 5.101 ratings

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