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Roast summer vegetables & chickpeas

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

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Rate this recipe 2.8/5 (15 Votes)

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

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 50mins
Cost Average budget

Preparation

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.
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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