Oven-roasted vegetables with chickpeas

Ingredients (serves 3)

• Potatoes (raw)500 g
• Chickpeas, cooked / tinned400 g
• Courgette300 g
• Bell pepper200 g
• Onion150 g
• Olive oil25 g

Also: Garlic, rosemary or thyme, smoked paprika, salt

Method

1. Turn the oven on to 210 °C so it heats up while you chop (about 10 min). Wash the potatoes and cut them into wedges, cut the courgette and pepper into large chunks and the onion into wedges.
2. Drain and rinse the chickpeas, then dry them well with kitchen paper.
3. In a large bowl, toss everything with 2.5 tbsp olive oil (25 g), crushed garlic, rosemary or thyme and smoked paprika. Season lightly with salt.
4. Spread the vegetables and chickpeas on a baking tray in a single layer. If they don't fit, use two trays.
5. Roast in the oven at 210 °C for 15 min, then take out the tray and give everything a stir.
6. Roast at 210 °C for another 15–20 min until the potatoes are soft (a fork goes through easily) and the edges are golden.
7. Serve warm. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.