Smoky Carrot and 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.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Toss in a little oil, the onion, garlic, spices, carrots, tinned cherry tomatoes and drained 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 dill or coriander with the remaining 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 (which you can warm in the oven a dry pan or the toaster) for scooping up the carrots and chickpeas.
- Ingredients
- Based on 4 servings
-
4 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
1 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
1 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
0.5tsp Ground Cinnamon 1x Sainsbury's Ground Cinnamon 38g -
0.5tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
400g Tinned Cherry Tomatoes 1x Sainsbury's Italian Pomodorini Cherry Tomatoes in rich tomato juice, Taste the Difference 400g -
100g Feta, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
10g Fresh Dill, or coriander, roughly chopped 1x Sainsbury's Bunched Dill 20g -
500g Carrots, cut into 2cm-thick chunks 1x Sainsbury's Carrots 500g -
4 Flatbreads, to serve 1x Deli Kitchen Greek Style Flatbread x4 320g -
500g Chickpeas, drained weight 1x Bold Bean Co Queen Chickpeas 570g -
1 Red Onion, thickly sliced 1x Sainsbury's Red Onions Loose -
4 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
1 Lemon, zested and juiced 1x Sainsbury's Lemons