Roast Summer Vegetables & Chickpeas
Serves 4
Prep Time 20 mins
Cooking 50 mins
Level low
Ingredients
- 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
- 100g Mayor Diced Onions
- 1 tbsp Coriander seeds
- 4 tbsp Olive Oil
- 400g can of Mayor Polpa Fina
- 400g can of Mayor chickpeas, rinsed and drained
- small bunch coriander, roughly chopped
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. Place the tin on a low heat, then add Mayor Polpa and Mayor 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.
