Roast Vegetables with Chickpeas

This recipe is courtesy of Jenny Chandler.

Category:

Appetizers, Snacks & Sides, Mains

Pulse/Diet:

Vegetarian, Lactose-free, Gluten-free, Chickpeas

Ingredients

For 4 Person(s)

Roast Vegetables with Chickpeas

2 small red onions, cut into quarters
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and cut in half lengthways
2 other roots: parsnip, beetroot or turnip, peeled and cut into chunks
1 aubergine, cut into long fingers from Paul Crane
1 red pepper cut into strips
1/2 tbsp coriander seeds, crushed
1 tsp chili flakes (sweet aleppo or hot)
2 tbsp extra virgin olive oil

For the sauce:

2 tbsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
1/2 tsp ground cinnamon
400 g plum tomatoes, chopped
250 g home-cooked chickpeas
salt
pepper
1 tsp honey (optional)
handful of coriander, roughly chopped

Directions

Pre-heat the oven to 200C. Take a large roasting tin (you may require two) and toss all the vegetables in the spices and oil, season with salt and place in the hot oven. Remember to keep dark pink beetroot away from the rest of the veg, or your entire dish will be Barbie-pink. Turn the vegetables after 20 minutes and continue to roast until they are thoroughly cooked and beginning to brown.

Meanwhile, make the tomato sauce. Fry the onion in the oil until soft and golden, add the garlic and as soon as you’re engulfed in wonderful smells, throw in the cinnamon and tomatoes. Stir, add the chickpeas and then season well with salt, pepper and honey (if you like a touch of sweetness).

Layer the sauce and roasted vegetables (if you stir it together you will lose some of the stunning colours) and sprinkle with plenty of coriander.

ALTERNATIVE: Use these aromatic roast vegetables as a side dish for a slow-roasted joint of lamb.