Plump juicy chickpeas and roasted vegetables in flavoursome spices!
- 1 small aubergine chopped
- 1 small onion chopped
- 1/2 medium courgette sliced
- 1/2 red pepper sliced
- 1/2 green pepper sliced
- 1/2 yellow pepper sliced
- oil of choice (we used coconut)
- salt to taste
- black pepper
- 2 tins chickpeas drained (keep the liquid for something else!)
- 1 teaspoon cajun spice
- 1/2 teaspoon garlic granules
- 1/2 teaspoon paprika
- a pinch of red chilli flakes
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Put all the vegetables onto a baking tray, drizzle with oil, sprinkle with salt and pepper, then massage it all together (yes, dirty fingers)! Spread all the vegetables out so they are in a single layer and roast on a medium heat for 10-20 minutes (they should be just changing colour, not cooked completely).
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Loosen the vegetables if necessary, then add the chickpeas. Sprinkle over the cajun, garlic, paprika, chilli and a bit of extra salt and pepper. Gently stir to combine and return to the oven. (At this point if you wish you can place a tin in the oven and fill with boiling water to create steam).
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Cook for a further 10-20 minutes on a medium heat until the vegetables are starting to brown. Transfer to a bowl and serve!
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Enjoy!
- use any vegetables you like - try mushrooms, beetroot, carrots, red onion or even beans, broccoli and cauliflower (adjust cooking times).
- Add a bit more chilli flakes if you like it spicier - or try adding a fresh chopped chilli.
- Try adding a spoonful into a soup.
- Serve over rice or eat with flatbread.
- Store refrigerated for up to three days (reheat or eat cold).
