Roasted vegetables with chickpeas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200*C . Put all the vegetables in a large roasting tin and drizzle them with olive oil. Season with salt and pepper and sprinkle over the rosemary and thyme. Roast in the oven for 25 minutes.

Step 2

Sir the chickpeas through the vegetables and pour over the lemon juice, then put the tin back in the oven and cook for 10 minutes. Add cherry tomatoes, dizzle with the remaining oil and cook for another 10 minues. The chickpeas should be lightly browned, the tomatoes softened and ready to burst, and the vegetables tender and lightly charred in places.