Zesty chickpea traybake with tomato confit
With nourishing vegetables, chickpeas, and a jammy tomato confit, this vegan traybake is nutritious and full of flavour. Recipe and image courtesy of Romina Callwitz, romylondonuk.com
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
(plus up to 2 hours if making the tomato confit)
Serves: 4
Ingredients
- 300g cherry tomatoes, halved
- extra virgin olive oil
- 3 cloves garlic
- thyme
- salt and pepper
- 400g tin chickpeas, drained and rinsed
- 500g sweet potatoes (or other seasonal veg), peeled and chopped into chunks
- 1 red onion, thinly sliced
- 2 lemons – 1 zest and juice, 1 sliced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp turmeric
- ½ tsp cayenne pepper
- tenderstem broccoli, chopped into bite-size pieces
- handful coriander, thick stems removed
Method
Step 1
For the tomato confit, preheat the oven to 135°C/115°C fan/gas mark 1. Toss the tomatoes with some olive oil, the garlic, thyme and seasoning. Arrange cut-side up in a baking dish and roast for 1.5-2 hours until caramelised. Cool, then transfer to an airtight jar. Reserve the roasted garlic.
Step 2
For the traybake, preheat the oven to 200°C/180°C fan/gas mark 6. In a large bowl, toss the chickpeas, sweet potatoes and onion with 2 tbsp oil, the lemon zest and spices. Transfer to a baking tray. Place the lemon slices on top, then roast for 25 minutes.
Step 3
Toss the broccoli in the same bowl, then add to the traybake. Roast for a further 5 minutes or until golden and tender.
Step 4
Meanwhile, blitz the coriander, lemon juice, 3 tbsp extra virgin olive oil and the roasted garlic in a food processor to make a sauce.
Step 5
Serve the traybake with a few confit tomatoes and drizzle with the coriander sauce.