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
Served it with couscous flavoured with lime,coriander and toasted cashews.
0 Out of 5 from
You can add this Roast summer vegetables & chickpeas recipe to your own private DesktopCookbook.