Vegetarian casserole recipe for 4 people, takes only 50 mins; recipe has courgette, aubergine, garlic clove, red pepper, baking potato, onion, coriander seed, olive oil, chopped tomato, chickpea and coriander.
Roast summer vegetables & chickpeas
Course: Vegetarian casserole
Servings
4
servings
Prep time
20 mins
Ingredients
- Coriander: small bunch coriander, roughly chopped
- Red Pepper: 2 red peppers, deseeded and chopped into chunks
- Garlic Clove: 3 garlic cloves, chopped
- Olive Oil: 4 tbsp olive oil
- Onion: 1 onion, chopped
- Chopped Tomato: 400g/14oz can chopped tomatoes
- Baking Potato: 2 large baking potatoes, peeled and cut into bite-size chunks
- Chickpea: 400g/14oz can chickpeas, rinsed and drained
- Courgette: 3 courgettes, thickly sliced
- Aubergine: 1 aubergine, cut into thick fingers
- Coriander Seed: 1 tbsp coriander seeds
Directions
- 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.
