- 1 courgette
- 1 carrot
- 1 aubergine
- 1 green pepper
- 2 red onions
- 1 potato
- 1 garlic clove
- 2 tsp coriander seeds
- 400g chopped tomatoes
- 400g tin of chickpeas
- A handful of flat leaf parsley, leaves only
- ½ tbsp olive oil
- Sea salt
- Freshly ground pepper
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 it into cubes. Halve the pepper. Flick out the seeds and white bits. Roughly chop it.
Peel the onions. Slice them into wedges. Peel the potato. Chop into 1cm cubes. Pop the veg in a large roasting tin. Splash over ½ tbsp olive oil and shake well. Season with salt and pepper. Roast in the oven for 25 mins.
While the veg roast, peel and finely chop or crush the garlic. Roughly crush the coriander seeds in mortar and pestle or pop them in a bowl and use the end of a rolling pin or a jam jar to crush them.
Sprinkle the garlic and crushed coriander over the veg. Stir in the chopped tomatoes. Drain and rinse the chickpeas. Add them to the roasting tin. Stir to mix. Cover with foil or a lid. Return to the oven for another 15 mins till the veg are cooked through.
Strip the parsley leaves from the stalks. Roughly chop the leaves.
Taste the roast veg and adjust the seasoning if you think it needs it. Divide between shallow bowls or plates. Serve topped with the parsley.