Turlu turlu

Turlu turlu

To serve 4, a really huge pot and it tastes better next day

3 courgettes sliced thickly (2cmish)
1 aubergine in wedges
1 med onion, roughly chopped
3 cloves garlic, thickly sliced
2 green peppers, seeded and thickly sliced
3 med carrots, peeled and thickly sliced
200g turnips in chunky wedges
2 med potatoes in 2 cm cubes
3 tbs olive oil (I use one for flavour and spray to stop sticking)
1/2 tsp ground allspice
2 tsp coriander seeds
3tbs cooked chick peas
150 ml passata
1 small bunch each of flat leaf parsley and fresh coriander roughly chopped
S & P

Pre-heat oven to 220c
Sprinkle salt on courgette and aubergine and leave to stand for 20 mins before rinsing - stops them releasing lots of water later

Toss all chopped veg with oil and dry spices in a large bowl and spread out in one layer on a roasting tray (which I spray, having skimped on oil) and put in pre-heated oven. Turn every 15 mins to stop burning - the idea is to finish up with lovely chunks of slightly charred roasted veg. Should take around an hour. Meanwhile heat up the passats with the chichpeas and check seasoning. Add veg when cooked, and stir in chopped herbs. Fantastic veggie main course, also great beside chicken or fish.