Roasted Vegetables and Chickpeas with Brown Rice
Nutrition per serving
|Saturated Fat||2 g|
|Monounsaturated Fat||7.7 g|
|Polyunsaturated Fat||2.6 g|
|Red Bell Pepper (capsicum)|
|Chopped Tomatoes (canned)|
|Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained|
|Brown Rice (long-grain)|
1. Heat the oven to 200C (390F).
2. Cut up the aubergine, courgette, pepper and onion into chunks. Place into a roasting tin, drizzle with the olive oil and season with salt and pepper. Put in the oven for 30 minutes. Meanwhile, half fill a small saucepan with water and add the rice. Leave to boil for 45 minutes.
3. Pour the chopped tomatoes into the roasting tin along with the chickpeas, garlic and mixed herbs. Combine, then place back in the oven for a further 15 minutes.
4. Drain the rice and spoon onto a plate alongside the roasted vegetables and chickpeas.