Smoky Roasted Carrot and Chickpea Traybake

Name: Smoky Roasted Carrot and Chickpea Traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 700 g chickpeas; 500 g carrots; 400 g cherry tomatoes; 100 g feta cheese; 1 red onion; 4 tbsp olive oil; 4 clove garlic; 1 lemon; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground cinnamon; 0.5 tsp Chili flakes; 1 handful soft herbs; 4 flatbreads

A vibrant and healthy vegetarian dinner featuring tender roasted carrots and crispy chickpeas tossed in warming spices. Finished with a zesty feta and herb topping, it's a perfect one-pan meal for busy weeknights.

Servings4 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

chickpeas
700 g
carrots
500 g
cherry tomatoes
400 g
feta cheese
100 g
red onion
1
olive oil
4 tbsp
garlic
4 clove
lemon
1
smoked paprika
1 tsp
ground cumin
1 tsp
ground coriander
1 tsp
ground cinnamon
0.5 tsp
Chili flakes
0.5 tsp
soft herbs
1 handful
flatbreads
4

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). In a large roasting tin, combine 1 tablespoon of olive oil with the sliced red onion, chopped garlic, smoked paprika, cumin, coriander, cinnamon, and chili flakes.

Add the carrots, cherry tomatoes, and chickpeas to the tin. Swill out the empty tomato can with a splash of water and pour it over the vegetables. Season generously with salt and pepper, stir in a squeeze of lemon juice, and roast for 35-40 minutes until the carrots are tender and the sauce has reduced.

While the vegetables are roasting, prepare the topping by mixing the lemon zest, crumbled feta, and chopped herbs with the remaining 3 tablespoons of olive oil in a small bowl.

Once the traybake is ready, adjust the seasoning with salt, pepper, and more lemon juice to taste. Scatter the feta and herb mixture over the top and serve immediately with warm flatbreads for scooping.

Chef's Tips

For the best texture, ensure the carrots are cut into uniform 2cm chunks so they cook evenly. If you prefer extra crispy chickpeas, pat them dry with a paper towel before adding them to the roasting tin. This dish also works well with a dollop of Greek yogurt on the side.