Wednesday, October 17, 2012

Roast Summer Vegetable with Chickpeas

A hearty one pot meal! 

Recipe adapted (with modifications) from BBC GoodFood

  • 2 zucchini, thickly sliced
  • 1 pearl brinjal, cut into thick slice
  • 1 red peppers, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 2 large russet potatoes, cut into bite size and parboiled
  • 3 cloves garlic
  • 1 onion, chopped
  • 1 tbsp coriander powder
  • 4 tbsp olive oil
  • 400gm can chopped tomatoes
  • 400gm chickpeas, rinsed and drained
  • small bunch of coriander, roughly chopped


  1. Preheat oven to 200 deg cel. Mix all vege in a large mixing bowl. Toss in coriander powder, olive oil, some salt  & pepper. Spread everything out on a baking tray in a single layer and bake for 45mins, tossing once or twice until the vege are roasted and brown around the edges.
  2. Place the tomatoes and chickpeas in a large saucepan. Bring to simmer and gently stir. Add in the roasted vege, coriander and mix evenly. Adjust taste accordingly by adding more salt & pepper.

Honey Chicken Chop Recipe, Click Here...

No comments:

Related Posts with Thumbnails