Turkish Turlu
Serves: 4
Dietary: Vegan, Gluten Free
Prep Time: 30 mins
Cook Time: 1 hour
Ingredients
1 large aubergine, cubed into 3cm pieces
1 beetroot, peeled and cut into 8 wedges
1 red pepper, thickly sliced
500g butternut squash, peeled and cubed
1 red onion, peeled and cut into 8–10 wedges
3 cloves garlic, sliced
3 tbsp olive oil
1⁄2 tsp allspice
2 tsp coriander seeds
sea salt and black pepper
400g can chickpeas, drained
200ml passata
2 tbsp pomegranate syrup
handful of fresh parsley, chopped
handful of fresh coriander, chopped
Method
Preheat the oven to 200C/fan 180C/gas 6.
In a large bowl, mix all the vegetables together with the olive oil, allspice, coriander seeds and a large pinch of salt and pepper.
Spread the vegetable mix in one layer in a large roasting tray and roast for 45 minutes, stirring every 15 minutes. The vegetables should be caramelised on the edges but not burnt.
Add the chickpeas, passata and pomegranate syrup. Stir through, then roast for a further 10 minutes.
Check for seasoning and add the chopped herbs.
Serve warm with a green salad, freekeh with herbs or rice.