Smoky carrot & chickpea traybake

Combine feta, carrots, chickpeas, cherry tomatoes and plenty of spices to make this easy traybake, then enjoy with flatbreads to mop up the flavours

Ingredients

• 4 tbsp olive oil
• 1 red onion , thickly sliced
• 4 garlic cloves , finely chopped
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground cinnamon
• 0.5 tsp chilli flakes
• 500 g carrots , cut into 2cm-thick chunks
• 400 g can cherry tomatoes
• 700 g jar chickpeas , drained, or 2 x 400g cans chickpeas, drained
• 1 lemon , zested and juiced
• 100 g feta , crumbled
• small handful of soft herbs , roughly chopped (we used dill and coriander)
• flatbreads , to serve

Steps

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.
2. Meanwhile, combine the lemon zest, feta and herbs with the remaining 3 tbsp oil and set aside.
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.