Roast aubergine, pepper and chickpea traybake

Method

1. Set the oven to 200°C (180°C fan). Cut the aubergine, the deseeded red peppers and the courgette into 3 cm chunks, cut the red onion into wedges, and peel and lightly crush the garlic cloves.
2. Put all the vegetables and the garlic on your largest roasting tray with the olive oil and a good pinch of salt and black pepper. Toss well and spread out in a single layer, using two trays if they are crowded.
3. Roast for 25 minutes, turning halfway, until the aubergine is soft and the peppers are charred at the edges.
4. Drain and rinse the chickpeas. Add them to the tray with the balsamic vinegar, stir, and roast for 10 minutes more.
5. As the chickpeas roast, put the couscous in a heatproof bowl with a pinch of salt and pour over 200 ml of boiling water. Cover with a plate and leave for 5 minutes, then fluff it with a fork.
6. Spoon the couscous into bowls, put the roast vegetables and chickpeas on top with any juices from the tray, and tear the basil leaves over.

Tip Give the vegetables space. If the tray looks crowded, use two, because piled vegetables steam and go grey instead of browning.

Photo made with AI.

From Nosha · nosha.app