Roast Summer Vegetables & Chickpeas
This comforting roasted vegetable medley is a celebration of vibrant colors and flavors. The array of courgettes, aubergine, red peppers, and potatoes come together beautifully with aromatic spices and a rich tomato-chickpea gravy. This hearty dish is perfect for cozy gatherings or a satisfying weeknight dinner. Serve it alongside crusty bread to soak up all the delicious juices.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
50M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 327 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.51 milligram of sodium
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