Method
Step 1
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Step 2
Roast veggies: Place the aubergine and potato cubes on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer and roast for 25 minutes. Then add the courgettes and peppers with salt, pepper and olive oil and roast for another 10 minutes until golden and cooked.
Step 3
Roast almonds: Place the almonds on a separate baking tray and roast in the oven for 8-10 minutes. Remove, leave to cool for a bit, then chop roughly.
Step 4
Coriander chickpeas: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes before adding the garlic, coriander seeds, chickpeas and tomato paste. Cook for 1 minute then add the grated tomatoes and water (1 cup for 4; ½ cup for 2) and cook for 10 minutes until the sauce thickens.
Step 5
Serve by topping the roast veggies with the chickpeas, fresh coriander leaves and chopped almonds.