Roast summer vegetables chickpeas
Ingredients
- 3 courgette, thickly sliced
- 1 aubergine, cut into thick fingers
- 3 garlic clove, chopped
- 2 red pepper, deseeded and chopped into chunks
- 2 large baking potato, peeled and cut into bite-size chunks
- 1 onion, chopped
- 1 tbsp coriander seeds
- 4 tbsp olive oil
- 400g/14oz can chopped tomatoes
- 400g/14oz can chickpeas, rinsed and drained
- small bunch coriander, roughly chopped
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