Roast summer vegetables & chickpeas

Name: Roast summer vegetables & chickpeas
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 3 courgettes, thickly sliced; 1 aubergine, cut into thick fingers; 3 garlic cloves, chopped; 2 red peppers, deseeded and chopped into chunks; 2 larges baking potatoes, peeled and cut into bite-size chunks; 1 onion, chopped; 1 Tbsp coriander seeds; 4 Tbsps olive oil; 400 grams 14oz can chopped tomatoes; 400 grams 14oz can chickpeas, rinsed and drained; 1 small bunch coriander, roughly chopped

Roast summer vegetables & chickpeas is a main course that serves 4. One portion of this dish contains roughly 19g of protein, 18g of fat, and a total of 556 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up olive oil, aubergine, garlic cloves, and a few other things to make it today. If you like this recipe, you might also like recipes such as Layered roast summer vegetables, Curried Vegetables And Chickpeas, and Curried Chickpeas and Vegetables.

Instructions

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper.

Ingredients you will need

Whole Coriander Seeds

Salt And Pepper

Vegetable

Olive Oil

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.

Ingredients you will need

Vegetable

Spread

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.

Ingredients you will need

Chickpeas