• 4servings
  • 50minutes
  • 327calories

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Nutrition Info . . .

VitaminsA, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 courgettes , thickly sliced

  2. 1 aubergine , cut into thick fingers

  3. 3 garlic cloves , chopped

  4. 2 red peppers , deseeded and chopped into chunks

  5. 2 large baking potatoes , peeled and cut into bite-size chunks

  6. 1 onion , chopped

  7. 1 tbsp coriander seeds

  8. 4 tbsp olive oil

  9. 400g/14oz can chopped tomatoes

  10. 400g/14oz can chickpeas , rinsed and drained

  11. small bunch coriander , roughly chopped

Instructions Jump to Ingredients ↑

  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.

  3. TIP For a one-pot Sunday lunch, roast a chicken in the tin for 30 mins, then remove from the tin and toss in the veg. Nestle the chicken back among them and continue to cook as above.


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