Heat the oven to 200°C/Fan 180°C/Gas 6. Trim the courgette. Peel the carrot. Thickly slice them both. Trim the aubergine. Chop into cubes. Halve the pepper. Flick out the seeds and white bits, then roughly chop.
Peel the onions. Slice them into wedges. Peel the potato. Chop into ½ cm cubes. Pop the veg in a large roasting tin. Splash over 1 tbsp oil and shake well. Season with salt and pepper. Roast in the oven for 30 mins.
Reserve 1 tbsp of the flour and sift the rest into a large mixing bowl. Add a pinch of salt and pepper. Mix in 1 tbsp oil with 3-4 tbsp warm water to make a soft dough. Turn out onto your work surface. Knead for 2 mins. Pop the bowl over the dough. Leave to rest for 5 mins.
Peel and finely chop or crush the garlic. Roughly crush 1 tsp of the coriander seeds in a pestle and mortar or with the end of a rolling pin.
Sprinkle the garlic and coriander seeds over the roasted veg. Stir in the chopped tomatoes. Drain and rinse the chickpeas. Add them to the roasting tin. Stir to mix. Cover with foil. Return to the oven for another15 mins till the veg are cooked through.
Divide the dough into 4. Dust your work surface with the flour you saved earlier. Roll out each lump of dough till it’s as big as a side plate.
Heat a griddle or large frying pan over a medium heat. Put 1 flatbread in the pan and fry for 1-2 mins on each side till browned and cooked through. Repeat with the remaining flatbreads.
Taste the roast veg and adjust the seasoning if you think it needs it. Divide between shallow bowls or plates. Serve with the flatbreads for scooping, garnished with parsley leaves.