Roasted vegetables with rice

Method

• step 1

  Preheat the oven to 180 degrees.

• step 2

  Chop up the vegetables into reasonably sized chunks. The chunkier the better for roasting. Spread out evenly in a *large* roasting tin. NOT THE CHERRY TOMATOES OR CHICKPEAS.

• step 3

  Fill up a cup (small white IKEA variety works fine) half-full with olive oil and then add the following herbs in reasonable quantities: paprika, cumin, tumeric, coriander leaf, ginger (and anything else vaguely Indian sounding).

• step 4

  Pour the oil mixture over the vegetables.

• step 5

  Put roasting tin in the oven and roast for approximately 40 minutes. Approximately 20 minutes in, stir the veg around a bit to make sure they roast evenly.

• step 6

  After 40 minutes remove tin, add can of chickpeas and the cherry tomatoes.

• step 7

  Put tin back into the oven for another 10-15 minutes. At this stage you should also set the rice cooking.

• step 8

  Serve the roasted vegetables on a bed of rice.