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Roast summer vegetables & chickpeas Recipe


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     Roast summer vegetables & chickpeas

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4
Preptime   20

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

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.
Can use ground coriander instead of coriander seeds and added two tins of chopped tomatoes to give it more sauce.
Serving Suggestions
Served it with couscous flavoured with lime,coriander and toasted cashews.

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