Roast vegetables and chickpeas: A vintage recipe
It doesn't take a lot of effort to make, it ticks a lot of nutrition boxes, and it's pretty darn tasty. One more ticked off my unmade recipes list - high five all round!
The original recipe was from the Observer Food Monthly. After five years, the recipe's no longer online, so I've reproduced it here.
12 small mushrooms
2 ripe tomatoes, halved
1 red pepper, cut up into strips
1 yellow pepper, cut up into strips
1 red onion, cut up into wedges
1 small fennel bulb, cut into thin wedges
1 garlic bulb, broken into indiviudal cloves but not peeled
2tsp sea salt
2 tbsp olive oil
400g tin of chick peas, drained and rinsed
2 sprigs of thyme or rosemary
How you do it
Preheat the oven to 180C.
Put the mushrooms, tomatoes, peppers, onion, fennel, and garlic in a large roating tray. Sprinkle evenly with salt and drizzle with olive oil.
Roast for around 1 hour.
Remove the tray from the oven and turn the vegetables.
Add the chick peas and thyme sprigs.
Return the tray to the oven, and roast for a further 30 minutes until the edges of the vegetables are just starting to blacken and char.