Roast summer vegetables & chickpeas

• courgettes↗3

  thickly sliced

• aubergine↗1

  cut into thick fingers

• garlic cloves↗3

  chopped

• red peppers↗2

  deseeded and chopped into chunks

• large baking potatoes↗2

  peeled and cut into bite-size chunks

• onion↗1

  chopped

• coriander seeds↗1 tbsp tbsp
• olive oil↗4 tbsp tbsp
• chopped tomatoes400g/14oz can

  400g/14oz can

• chickpeas↗400g/14oz can

  rinsed and drained

• coriandersmall bunch

  roughly chopped

Step-by-step instructions

1. 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. 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.