Harissa roasted chickpea and vegetable traybake

Tray bakes are brilliant for fast no-fuss family suppers and this one is really versatile because you can adapt it for vegans, vegetarians or meat eaters and it’s good for low-carb dieters. Roast the veg selection and chickpeas in my spicy harissa sauce first (vegan), top with sriracha yoghurt (vegetarian) and then top with roasted pulled lamb (I had leftovers – links are in the ingredient list), pork or chicken for the meat eaters. Try it, it’s pretty good!

harissa roast traybake

Serves 4

  • 1 aubergine, diced into 3cm chunks
  • 1 red pepper, chopped into 3cm pieces
  • 1 large red onion, peeled and sliced from root to tip
  • 1 large parsnip, peeled and diced
  • 1 large courgette, chopped into 5cm batons
  • 1 large green chilli, thinly sliced
  • 1 x 400g can of chickpeas, drained
  • 2 generous tbsps smoked harissa paste (I use Belazu)
  • 2 tbsps light olive oil
  • 1 tsp garlic paste
  • 1 tsp smoked paprika
  • 1 tbsp tomato puree
  • 1 tsp roasted cumin
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp chopped fresh coriander
  • 2 tbsps thick Greek yoghurt mixed with 2 tsps of smoky sriracha sauce
  • Optional toppings: pulled roast lamb, pork or shredded roast chicken

To make…

  • In a large baking dish, add the olive oil, harissa, garlic paste, tomato puree paprika, cumin, salt and pepper. Whisk it all together to create a smooth paste.
  • Preheat the oven to 210C.
  • Prep all the vegetables and add them to the baking dish along with the drained chickpeas. Using a couple of spoons or spatulas, carefully toss all the veg and chickpeas in the paste so the whole thing is evenly coated. Roast in the oven for 30 minutes, remove from the oven and give it a stir so that all the contents get roasted. Return to the oven for another 10 to 20 minutes until the top is roasted. Remove from the oven and stir in the fresh coriander.
  • Until this point, the dish is vegan and can be served as is. If you top it with spoonfuls of the sriracha yoghurt (or serve it on the side) it is suitable for vegetarians. For meat eaters top it with shredded roast lamb, pork or chicken and then dot with the yoghurt.
  • Take it to the table and let everyone dig in!

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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Eat to beat diabetes, Vegetables and tagged , , , , , , , , . Bookmark the permalink.

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