Ingredients

The following ingredients have 4 Servings
  • 1 medium sized onion (, chopped into quarters.)
  • 4 garlic cloves (, sliced finely.)
  • 2 red bell peppers (, deseeded and cut into chunks.)
  • 150 g small or baby potatoes chopped. ((Skins still on).)
  • 2 courgettes ((zucchini), about 350g, sliced into 0.5cm – 1cm slices.)
  • 1 aubergine ((eggplant), about 350g, sliced into same thickness as courgettes, then quartered.)
  • 3 tbsp olive oil.
  • Salt and freshly grated black pepper.
  • 400 g can chopped tomatoes.
  • 400 g can chickpeas (, rinsed and drained.)
  • 3 tsp chilli paste.
  • 1 tbsp freshly chopped coriander.

Instruction

  • Pre-heat oven to 220C/200C fan.
  • Place all the freshly prepared vegetables into a large roasting tin.
  • Add the olive oil and combine well into the vegetables (best to use your hands).
  • Season with the salt and pepper.
  • Roast for 30 – 40 minutes and during that cooking time toss the vegetables to ensure an even cook through.
  • Tip the roasted vegetables into a large stove top pan, add the chopped tomatoes, chickpeas and chilli paste.
  • Bring to a simmer, stir regularly for 10 – 15 minutes.
  • Check seasoning, garnish with the coriander and serve.