This zesty and vegan chickpea traybake looks as good as it tastes. It's zesty, tangy, and full of plant-based protein. Enjoy it with any carbs or leafy greens you like.
Ingredients
- 1 tin chickpeas drained and rinsed
- 500 g seasonal vegetables e.g. sweet potatoes, swede, parsnips
- 1 red onion thinly sliced
- 2 tbsp extra virgin olive oil
- Zest of 1 unwaxed lemon
- 1 tsp ground cumin
- 1 tsp paprika powder
- ½ tsp turmeric powder
- ½ tsp cayenne pepper optional
- Salt and pepper to taste
- Tenderstem broccoli washed and chopped into bite-size pieces
- 1 freshly sliced lemon
For the zesty coriander drizzle
- 1 handful of fresh coriander thick stems removed
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- 2 cloves garlic roasted
- Salt and pepper to taste
For the tomato confit
- 300 g cherry tomatoes washed and halved
- 3 cloves of garlic
- Extra virgin olive oil
- Fresh thyme
- Salt and pepper to taste
Instructions
For the tomato confit
- Preheat the oven to 135C.
- Rinse and half the cherry tomatoes, then toss them with olive oil, garlic, thyme, salt and pepper.
- Arrange the seasoned tomatoes cut-side up in a baking dish. The closer they are, the juicier and more concentrated the confit will be. If needed, add enough olive oil for the tomatoes to sit on top of it.
- Slow-roast the tomatoes in the oven for 1.5-2 hours until they become wonderfully tender and caramelized.
For the traybake
- Preheat the oven to 200°C (180°C fan).
- In a large bowl, toss the drained chickpeas and vegetables (apart from the broccoli) with olive oil, lemon zest and spices to evenly coat.
- Transfer to a baking tray and spread the mix evenly. Place the lemon slices on top, then roast in the oven for 25 minutes.
- Toss the broccoli in the oily bowl used earlier, then place the broccoli stems on top of the tray. Roast for a further 5-10 minutes or until everything is golden and tender.
- Whilst roasting, prepare the fresh coriander drizzle, and combine coriander, lemon juice, olive oil, salt and pepper and the roasted garlic from the confit in a food processor until you get a vibrant sauce.
- To serve, add a few confit tomatoes onto the traybake and drizzle with the zesty coriander sauce, then you’re ready to dig in.