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
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4tbsp olive oil
- 1red onion , thickly sliced
- 4garlic cloves , finely chopped
- 1tsp smoked paprika
- 1tsp ground cumin
- 1tsp ground coriander
- ½tsp ground cinnamon
- ½tsp chilli flakes
- 500g carrots , cut into 2cm-thick chunks
- 400g can cherry tomatoes
- 700g jar chickpeas , drained, or 2 x 400g cans chickpeas, drained
- 1lemon , zested and juiced
- 100g feta , crumbled
- small handful of soft herbs , roughly chopped (we used dill and coriander)
- flatbreads , to serve
Instructions
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.