Roast Summer Vegetables & Chickpeas

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

Ingredients:

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

Method:

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!

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2 Responses to Roast Summer Vegetables & Chickpeas

  1. Mmm I love roasted vegetables and chick peas make them so much better!

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