This recipe is courtesy of Jenny Chandler.
For 4 Person(s)
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.