Roast summer vegetables & chickpeas

aubergine aubergines baking potato baking potatoes chickpea chickpea stew chickpeas chicpeas chopped tomato chopped tomatoes coriander coriander seed coriander seeds courgette courgettes garlic clove garlic cloves healthy morrocan recipes olive oil one-pot onion onions ratatouille red pepper red peppers summer tagine vegan vegetable casserole vegetarian veggie

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Source

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

Method

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.