A summery tomato-based stew, packed with veg and perfect to make ahead

Serves 4

Preparation and cooking times
Prep 20 minutes
Cook 50 minutes
Vegetarian, Vegan
 
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

• 1 onion , chopped
• 1 tbsp coriander seeds
• 4 tbsp olive oil
• 400g can chopped tomatoes
• 400g can chickpeas , rinsed and drained
• small bunch coriander , roughly chopped

Method

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, and then roast for 45 minutes, tossing once or twice until the vegetables are roasted and brown round the edges.
 
2. Place the tin on a low heat, and 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.
Try

Tip

For a one-pot Sunday lunch, roast a chicken in the tin for 30 minutes, then remove from the tin and toss in the veg. Nestle the chicken back among them and continue to cook as above.

Per serving

327 kcalories, protein 11g, carbohydrate 40g, fat 15 g, saturated fat 2g, fibre 9g, sugar 13g, salt 0.51 g

Ends