A summery tomato-based stew, packed with veg and perfect to make ahead
Prep:20 mins
Serves 4
3 courgettes, thickly sliced1 aubergine, cut into thick fingers3 garlic cloves, chopped2 red peppers, deseeded and chopped into chunks2 large baking potatoes, peeled and cut into bite-size chunks1 onion, chopped1 tbsp coriander seeds4 tbsp olive oil400g/14oz can chopped tomatoes400g/14oz can chickpeas, rinsed and drainedsmall bunch coriander, roughly chopped
STEP 1Heat 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, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges.STEP 2Place the tin on a low heat, 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.
