Oven Roasted Vegetables in Tomato and Chickpeas Gravy

Serves: 4-5 people

Ingredients:

• Red peppers/ Red Capsicum: 1/2
• Red onion: 1/2
• Butternut Squash: 1/2
• Courgette: 2
• Aubergine: 1/2
• Garlic cloves: 2-3 
• Coriander Seeds: 1/2 tbsp (Coarsely crush them with rolling pin or pestle and mortar)
• Salt: to taste
• Freshly Ground pepper
• Rosemary
• Oregano
• Thyme
• Olive oil: 1-2 tsp
• For Gravy:
• Boiled Chickpeas: 400 gms
• Tomatoes: 4-5 (chopped/ pureed)
• Salt: to taste
• Oil: 1/2 tsp
• Fresh Coriander leaves

Method:

• Preparing Vegetables:
• Preheat oven to 200 deg C.
• Peppers: Wash the peppers.Cut the peppers into 2 halves, deseed and again cut each half into 4 pieces.
• Red onion: Peel, wash and cut it into long slices.
• Butternut Squash: Wash and carefully scoop out and remove the seeds. Cut into 2-3 cm square pieces. (No need to peel)
• Aubergine: Wash and cut into medium square pieces.
• Courgette: Wash and cut each courgette into 2 halves. Then cut into medium long strips.
• Garlic: Peel and chop into very small pieces.
• Put the vegetables (peppers, red onion, butternut squash, baby leeks, aubergine, courgette) in roasting tray. (If needed, use 2 roasting trays but don't stack them for even roasting of all vegetables)
• Spread garlic,coriander seeds (crushed), salt, rosemary,oregano, thyme and pepper on the vegetables.
• Drizzle 1 tsp oil over the vegetables and toss well.
• Roast the vegetables in oven for 25- 30 mins until they become soft and golden brown.
• For Gravy:
• Heat oil in pan.
• Add tomatoes. Cook for 4-5 mins.
• Add boiled chickpeas, 1/2 cup water. Take a boil. Cook for 3-4 mins.
• Turn off the flame.
• For serving:
• Place roasted vegetables in serving plate.
• Spread a ladle full of gravy on it.
• Garnish with coriander leaves.
• Serve hot with rice or toasted bread.

PS:

• You can choose vegetables of your choice.