Instructions

1. Preheat the oven to 180°C.
2. Cut the sweet potatoes, carrot, courgette and bell pepper into chunks, the onion into thin wedges. Put them in a roasting tray together with the garlic cloves and chilli (cut in half), if used. Scatter with oregano drizzle with the oil, then toss.
3. Roast in the oven for about 25-30 minutes, until the veggies are soft and golden brown.
4. Let the roasted vegetables cool a bit in the tray, then remove the skin of the garlic and onion. Remove the seeds and stem of the chilli, if used.
5. Put all vegetable flesh and cooking jus in a saucepan. Add half of the herbs, then process with a hand-held blender until you get a thick, creamy or textured sauce.
6. Add the chickpeas, then stir in enough water until you get a thick pasta sauce. Add the stock pot and bring to the boil. Simmer for 5 minutes.
7. Meanwhile cook the pasta according to the packet’s instruction, drain and keep it warm under a lid.
8. Pour the sauce over the pasta toss well, then serve with plenty of freshly grated peppercorn and coriander leaves.