Roasted Vegetables With Chickpeas - cooking recipe

Ingredients

12 ounces eggplants, approx, cubed
1 yellow bell pepper, deseeded and halved
1 red bell pepper, deseeded and halved
6 -8 garlic cloves, peeled left whole
4 ounces green beans, cut in pieces
5 tomatoes, halved
1 onion, cut in chunks
1 teaspoon dried oregano or 1 teaspoon dried thyme
salt and pepper
5 -6 tablespoons olive oil
2 -3 cups vegetable stock
2 cups chickpeas (cooked)
1 cup fresh parsley, chopped

Preparation

Preheat oven to 375\u00b0F.
In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
Transfer to the baking tray, peppers and tomatoes cut side down.
Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
Check seasoning, stir in the parsley and serve!