2 large baking potatoes, peeled and cut into bite-size chunks
1 onion, chopped
1 tbsp coriander seeds
4 tbsp olive oil
400g/14oz can chopped tomatoes
400g/14oz can chickpeas, rinsed and drained
small bunch coriander, roughly chopped
For a one-pot Sunday lunch, roast
a chicken in the tin for 30 mins, then
remove from the tin and toss in the veg.
Nestle the chicken back among them
and continue to cook as above.
Heat oven to 220C/200C fan/gas 7.
Tip all the vegetables into a large roasting
tin and toss with the coriander seeds,
most of the olive oil and salt and pepper.
Spread everything out to a single layer,
then roast for 45 mins, tossing once or
twice until the vegetables are roasted
and brown round the edges.
Place the tin on a low heat, then add
the tomatoes and chickpeas. Bring to
a simmer and gently stir. Season to taste,
drizzle with olive oil, then scatter over
the coriander. Serve from the tin or pile
into a serving dish. Eat with hunks of bread.