Roast Vegetables with Chickpeas - Appetizers, Snacks & Sides, Mains Recipe

Ingredients

• 2 small red onions, cut into quarters
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and cut in half lengthways
• 2 other roots: parsnip, beetroot or turnip, peeled and cut into chunks
• 1 aubergine, cut into long fingers from Paul Crane
• 1 red pepper cut into strips
• 1/2 tbsp coriander seeds, crushed
• 1 tsp chili flakes (sweet aleppo or hot)
• 2 tbsp extra virgin olive oil
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 1/2 tsp ground cinnamon
• 400 g plum tomatoes, chopped
• 250 g home-cooked chickpeas
• salt
• pepper
• 1 tsp honey (optional)
• handful of coriander, roughly chopped