|Photo: Roast summer vegetables & chickpeas recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast summer vegetables & chickpeas recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roast summer vegetables & chickpeas.
A summery tomato-based stew, packed with veg and perfect to make ahead.
Prep 20 mins
Cook 50 mins
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
Heat panggangan 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.
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.
Nutrition per serving
327 kcalories, protein 11.0g, carbohydrate 40.0g, fat 15.0 g, saturated fat 2.0g, fibre 9.0g, sugar 13.0g, salt 0.51 g
Recipe from Good Food magazine, June 2009.