Smoky carrot & chickpea traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 4 tbsp olive oil
- 1 red onionthickly sliced
- 4 garlic clovesfinely chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp chilli flakes
- 500g carrotscut into 2cm-thick chunks
- 400g can cherry tomatoes
- 700g jar chickpeasdrained, or 2 x 400g cans chickpeas, drained
- 1 lemonzested and juiced
- 100g fetacrumbled
- small handful of soft herbsroughly chopped (we used dill and coriander)
- flatbreadsto serve
Nutrition: Per serving
- kcal415
- fat21g
- saturates5g
- carbs35g
- sugars15g
- fibre14ghigh
- protein15g
- salt0.73g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss 1 tbsp oil, the onion, garlic, spices, carrots, cherry tomatoes and chickpeas together in a large roasting tin. Swill out the tomato can with water and pour this over. Season well and stir in a splash of the lemon juice, then roast for 35-40 mins until the carrots are tender and the sauce has reduced.
step 2
Meanwhile, combine the lemon zest, feta and herbs with the remaining 3 tbsp oil and set aside.
step 3
Season the traybake to taste with salt, pepper and lemon juice, then scatter over the feta mixture and serve with flatbreads for scooping up the carrots and chickpeas.
