Roasted Summer Vegetable Stew
This vibrant roasted stew features tender aubergines, courgettes, and red peppers tossed with fragrant coriander seeds. Simmered with canned tomatoes and protein-rich chickpeas, this healthy Mediterranean one-pot is perfect for a light summer dinner. Serve it with crusty bread to soak up all the flavorful juices.
Instructions
- 1
Preheat the oven to 220C/200C fan/gas 7. Combine the courgettes (3), aubergine (1), garlic cloves (3 clove), red peppers (2), large baking potatoes (2), and onion (1) in a large roasting tin. Toss with coriander seeds (1 tbsp), olive oil (3 tbsp), salt (1 pinch), and black pepper (1 pinch). Spread everything into a single layer and roast for 45 minutes until the vegetables are tender and browned at the edges.
- 2
Set the tin over low heat on the hob. Stir in the chopped tomatoes (400 g) and chickpeas (400 g) and bring to a simmer. Adjust the seasoning to taste, drizzle with the remaining olive oil (1 tbsp), and scatter over the chopped coriander (1 bunch). Serve directly from the tin or in a large dish.
Nutrition Facts
Per portion