Roast Summer Vegetables & Chickpeas

🥘 Ingredients

• courgettes 3
• aubergine 1
• garlic cloves 3
• red peppers 2
• large baking potatoes 2
• onion 1
• coriander seeds 1 tbsp
• olive oil 3 tbsp
• salt
• pepper
• chickpeas 400 g
• coriander small bunch
• chopped tomatoes 400 g
• olive oil 1 tbsp
• bread

1. 1

   Heat oven to 220ºC / 200ºC fan / gas 7.
2. 2

   Thickly slice courgettes .
3. 3

   Cut aubergine into thick fingers.
4. 4

   Chop garlic cloves .
5. 5

   Deseed and chop red peppers into chunks.
6. 6

   Peel large baking potatoes and cut into bite-size chunks.
7. 7

   Chop onion .
8. 8

   Tip all the prepped vegetables, into a large roasting tin and toss with 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.
9. 9

   Rinse and drain chickpeas .
10. 10

    Roughly chop coriander .
11. 11

    Place the tin on a low heat, then add chopped 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 .