Recipe: Roast Veg and Chickpeas
This is a great recipe for days when I’m low on activity/time. It’s vegan, though there’s nothing to stop you cracking an egg or two into the middle 5-10 mins before serving and having baked eggs in it too. Not sure how that would vibe with the lime and mint, but worth giving it a go for extra protein!
Per serving nutritional info: 11g fat, 31.2g carbs, 11.1g protein, 285 kcals.
Ingredients (serves 1):
- 100g mushrooms
- 100g cherry tomatoes
- 1-2 cloves garlic
- 1 shallot
- 2/3 tbsp cold pressed olive oil
- 1 lime, juiced
- 1/3 bunch coriander
- 1/3 bunch mint
- 100g aubergine
- 1/3 tin chickpeas (about 75g drained)
- 1/3 courgette
Basically, set your oven on ‘hot’ (I just turn mine right up but it’s a bit rubbish so you might want to put it around 200-240’c on a good oven). Put the oil in a roasting dish, slice the cherry tomatoes in halves or quarters, cube the aubergine and courgette (about 1cm sq), half the mushrooms, dice the shallots and garlic, put it all in the oven dish, season really well, and toss it so it’s basically all mixed up and covered in oil.
Put it in the oven for 20 mins. In the meantime, drain the chickpeas, chop the coriander and mint, and juice the lime.
After 20 mins, add the chickpeas, give it another toss, season if preferred, and put it in for another 20 mins (or until browning). Then pop it out, stir through the mint, coriander and lime juice, and serve! Takes about 15 mins of actual work, around 40 mins to cook, and is tasty and filling.