- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 327
- Carbohydrate Content: 40g
- Fat Content: 15g
- Fiber Content: 9g
- Protein Content: 11g
- Saturated Fat Content: 2g
- Sodium Content: 0.51g
- Sugar Content: 13g
Roast summer vegetables & chickpeas Recipe
Roast summer vegetables & chickpeas is a Vegetarian casserole recipe for 4 people, takes only 50 mins; recipe has courgette, aubergine and garlic clove.
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
Instructions
- 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.
