Roast Summer Vegetable with Chickpeas

A hearty one pot meal! 

Recipe adapted (with modifications) from BBC GoodFood
Ingredient

• 2 zucchini, thickly sliced
• 1 pearl brinjal, cut into thick slice
• 1 red peppers, cut into chunks
• 1 yellow pepper, cut into chunks
• 2 large russet potatoes, cut into bite size and parboiled
• 3 cloves garlic
• 1 onion, chopped
• 1 tbsp coriander powder
• 4 tbsp olive oil
• 400gm can chopped tomatoes
• 400gm chickpeas, rinsed and drained
• small bunch of coriander, roughly chopped

Method

1. Preheat oven to 200 deg cel. Mix all vege in a large mixing bowl. Toss in coriander powder, olive oil, some salt  & pepper. Spread everything out on a baking tray in a single layer and bake for 45mins, tossing once or twice until the vege are roasted and brown around the edges.
2. Place the tomatoes and chickpeas in a large saucepan. Bring to simmer and gently stir. Add in the roasted vege, coriander and mix evenly. Adjust taste accordingly by adding more salt & pepper.

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