Roast vegetables with chickpeas

by Jenny Chandler

Make the most of winter root vegetables in this Turkish turlu turlu from Jenny Chandler

This hearty winter dish makes for a substantial vegetarian main course when served with flat breads and a dollop of yoghurt


2 small red onions, cut into quarters:
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and cut in half lengthways
2 other roots: parsnip, beetroot or turnip, peeled and cut into chunks
1 aubergine, cut into long fingers
1 red pepper, seeded and cut into strips
½ tbsp coriander seeds, crushed
1 tsp chilli flakes (sweet aleppo or hot, it’s your shout)
2 tbsp extra virgin olive oil

For the sauce:
2 tbsp olive oil
1 onion, finely diced
2 cloves garlic, crushed
½ tsp ground cinnamon
1 x 400g can of chopped plum tomatoes
250g home-cooked chickpeas or 1 x 400g tin, drained
Salt, pepper and an optional tsp of honey
A handful of coriander, roughly chopped


Pre-heat the oven to 200C. Take a large roasting tin (you may require two) and toss all the vegetables in the spices and oil, season with salt and place in the hot oven. Remember to keep dark pink beetroot away from the rest of the veg, or your entire dish will be Barbie-pink. Turn the vegetables after 20 minutes and continue to roast until they are thoroughly cooked and beginning to brown.

Meanwhile, make the tomato sauce. Fry the onion in the oil until soft and golden, add the garlic and as soon as you’re engulfed in wonderful smells, throw in the cinnamon and tomatoes. Stir, add the chickpeas and then season well with salt, pepper and honey (if you like a touch of sweetness).

Layer the sauce and roasted vegetables (if you stir it together you will lose some of the stunning colours) and sprinkle with plenty of coriander.

ALTERNATIVE: Use these aromatic roast vegetables as a side dish for a slow-roasted joint of lamb