Food and Travel Magazine | Baked vegetables with chickpeas

Ingredients

• 3 medium aubergines, trimmed, halved lengthways and sliced into 1cm chunks
• 3 medium courgettes, trimmed, halved lengthways and sliced into 1cm chunks
• 2 medium carrots, trimmed, halved lengthways and sliced into 1cm chunks
• 2 medium red onions, roughly chopped
• 1 green and 1 red pepper, deseeded and roughly chopped
• 4tbsp olive oil
• 1tbsp dried oregano
• 2tsp pul bibier or red pepper flakes
• 6 garlic cloves, roughly chopped
• 1 x 400g can chopped tomatoes
• 1 x 400g can chickpeas, drained and rinsed, loose skins discarded
• 2tsp ground cumin
• 1tbsp double concentrated tomato paste
• crusty bread, plain rice or begendi sauce (see recipe below), to serve
• 3 medium aubergines
• juice 1/2 small lemon
• 55g butter
• 85g plain flour
• 500ml whole milk, warmed
• 120g medium cheddar, grated