Prep Time:10 mins
Understanding food allergies and intolerances
Roasted chickpea and vegetable bake
Cooking Time:30 mins
Serves:4 Adults
This chickpea traybake is a tasty and light lunch. Roasted in the oven with spices, the chickpeas transform into a crispy little bites.
Ingredients
- 1 teaspoon of paprika
- 1 teaspoon of curry powder
- 1 teaspoon of cumin
- 2 cloves of garlic, peeled and crushed
- 2 tablespoons of olive oil
- 2 red onions, peeled and quartered
- 2 red peppers, quartered
- 2 yellow peppers, quartered
- 4 carrots, peeled and cut into batons
- 2 x 400g tins of chickpeas, drained and rinsed
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Mix the spices, garlic, and olive oil in a small bowl.
- Place the vegetables on a large baking tray. Drizzle over half the oil and spice mix. Toss together so the vegetables are well coated.
- Place the chickpeas on a separate tray with the remining oil and spice mix. Toss together.
- Place the vegetables and chickpeas in the oven and roast for 30 to 35 minutes, tossing halfway through.
- Divide the vegetables and chickpeas onto four plates.
- Serve warm or cold.
What you will need
- Baking tray
- Can opener
- Chopping board
- Chopping knife
- Kitchen scales
- Mixing bowl
- Wooden spoon
Serving suggestions
Serve warm or cold. Add some spinach and low-fat feta for a more filling meal.
