Roasted Vegetables and Beans in Tomato Sauce
Ingredients
- 1 red onion
- 1 large zucchini
- 1 large eggplant
- 2 peppers
- 1 can of chickpeas
- 2 cans of tomatoes
- 1 tbsp tomato paste
- 1 stock cube
- basil
- oregano
- parsley
- chives
- 1 tsp chilli flakes
- 1/2 tsp smoked paprika
- 1 whole bulb of garlic
Preparation
Preheat your oven to 180°C.
Chop all the vegetables into roughly the same size. Slice the top end of the garlic off, leaving it all still attached by the root.
Put into a large deep baking tray and cover generously with olive oil, salt, and pepper. Roast for 15 minutes until just starting to char at the edges.
Remove from the oven and make a hole, add a touch of oil and put the tomato paste, chilli flakes, and smoked paprika in that area, let the heat from the tray release the aromas.
Add the chickpeas (including brine) and the tomatoes. Fill up one of the cans with water and pour that in too along with the stock cube. Add in the herbs, roughly chopped. Give it one big stir and put back in the oven for another 20-25 minutes.
Take out and serve hot. This dish is totally customizable to what you have in the fridge or larder.
