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Ingredients

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 5.96 ratings
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