Chickpeas + Roasted Veg

20 minutes prep // 45-50 minutes cooking time // Serves 4 // Easy


Photo by Melissa Walker Horn


Ingredients

3 courgettes, sliced about 2cm

1 aubergine, sliced into thick chunks

4 garlic cloves, chopped

2 peppers, deseeded and chopped into chunks

2 baking potatoes, peeled and cut into bite-size chunks (too big and they'll take too long to cook)

1 onion, roughly chopped

1 tbsp coriander seeds

4 tbsp extra virgin olive oil

400g can of chopped tomatoes

400g can of chickpeas or butter beans, drained and rinsed

1 tbsp pesto

10-12 cherry tomatoes

Fresh coriander, roughly chopped


Optional

Create a roast by cooking a chicken (subtract 45 minutes from chicken cooking time which tells you when to add the veg)

OR sprinkle crumbled feta or goat cheese, with pine nuts on top to finish

OR oven bake salmon with lemon and garlic


To make:


  1. Heat oven to 200C

  2. Put all veg except cherry tomatoes in a roasting tin

  3. Sprinkle in coriander seeds + pesto, salt + pepper, olive oil. Mix them all together with the veg!

  4. Roast for 45 minutes, toss veg after 15 and 30 minutes

  5. They're ready when tender and browned at the edges

  6. On the hob and using a large pan, tip in the roasted veg and combine with the tin of chopped tomatoes, tin of chickpeas, and cherry tomatoes

  7. To serve, sprinkle with coriander

If you're adding feta or goat cheese, add to plate to top the roasted veg.