Roast Summer Vegetables and Chickpeas

• 3 courgettes , thickly sliced
• 1 aubergine , cut into thick fingers
• 3 garlic cloves , chopped
• 2 red peppers , deseeded and chopped into chunks
• 2 large baking potatoes , peeled and cut into bite-size chunks
• 1 onion , chopped
• 1 tbsp coriander seeds
• 4 tbsp olive oil
• 400g/14oz can chopped tomatoes
• 400g/14oz can chickpeas , rinsed and drained
• small bunch coriander , roughly chopped

1. 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.
2. 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.

TIP: For a one-pot Sunday lunch, roast a chicken in the tin for 30 mins, then remove from the tin and toss in the veg. Nestle the chicken back among them and continue to cook as above.

PER SERVING

327 kcalories, protein 11g, carbohydrate 40g, fat 15 g, saturated fat 2g, fibre 9g, sugar 13g, salt 0.51 g

Recipe from Good Food magazine, June 2009.

Another version from Recipe.com

• 1 lb.

  carrots, peeled and cut in 2-inch pieces

  see savings

  
• 1 lb.

  sweet potatoes, peeled and cut in chunks
• 1 large

  red onion, peeled, halved, and cut in 1-inch wedges
• 1 lb.

  red or russet potatoes, cut in cubes
• 6 cloves

  garlic, minced
• 1 16-oz. can

  chick peas (garbanzos), rinsed and drained
• 2 to 3 Tbsp.

  vegetable oil or olive oil
• 1 tsp.

  dried rosemary, crushed
• 1 tsp.

  packed brown sugar or granulated sugar
• 1/2 tsp.

  kosher salt
• 1/2 tsp.

  freshly ground black pepper

  
  

  
  

  
  

  1.

  Position an oven rack in center of oven. Preheat oven to 425 degrees F.

  2.

  Place all vegetables, garlic, and chickpeas in a large shallow roasting pan.

  3.

  In a small bowl combine the oil, rosemary, brown sugar, salt, and pepper. Drizzle over vegetables; toss well to coat.

  4.

  Roast, uncovered, about 45 minutes or until vegetables are lightly browned and tender, stirring twice.

  
  

  nutrition information

  Per serving: Calories 223, Total Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Sodium 301 g, Carbohydrate 42 g, Total Sugar 9 g, Fiber 7 g, Protein 6 g, Vitamin C (DV%) 33, Calcium (DV% )7, Iron (DV%) 10 Percent Daily Values are based on a 2,000 calorie diet