Roast Summer Vegetables & Chickpeas

Serves 4Ingredients 

• 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

Method

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.
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.

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