I’m a big fan of lazy Sundays, and when evening rolls round the thought of slaving away in a hot kitchen can be a bit overwhelming. Last weekend my boyfriend’s offer of cooking Sunday supper turned into an offer of ordering takeaway – still very satisfying, but I do always like my home-cooked food. I think probably a few Hong Kongers were tucking into Pizza Express on Sunday – it pleases me to think that we’re the only ones scoffing a delicious homemade risotto or whichever other feast one of us has rustled up.
So even when I’m tired or, let’s face it, lazy, I like to throw together a little something with minimum effort, and this is a fine option. Ten minutes or so to chop the veg, get up a few times to stir, add or move something, and then you’ve got a lovely, unique homemade supper. Worth a little bit of effort. It’s delicious served with (vegetarian) sausages, or a nice crispy jacket potato.
Roast Summer Vegetables & Chickpeas
Serves 4, slightly adapted from BBC GoodFood
3 courgettes, thickly sliced
1 aubgerine, cut into thick fingers
3 garlic cloves, chopped
2 red peppers, chopped into chunks
1 red onion, chopped
1 tbsp coriander seeds
2 tbsp olive oil
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
1. Heat the oven to 220C. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, oil and seasoning. Roast for about 45 minutes, tossing occasionally.
2. Transfer the roasted vegetables to a pan and add the tomatoes and chickpeas. Bring to a simmer and warm through for about 10 minutes, gently stirring occasionally.
3. When the tomatoes are cooked through, season and serve – it’s delicious with sausages!