Roasted Carrot & Chickpea Traybake
By not-recognized
Published on 25 April 2022
Most of us have roasted a carrot or two in our lifetime, but have
you ever tried roasting chickpeas? If not, then you should, as they take on a lovely nutty taste and
go deliciously crisp around the edges, providing the perfect foil for soft, sweet roasted carrots
as it happens and makes the perfect accompaniment to a Higgidy veg pie. Looking for more traybake dinner recipes? We’ve got you covered.Time and servings
1 hr 10 minsTotal time
4Servings
15 minsPrep time
55 minsCooking time
Ingredients
- 100 g of salad leaves, (such as rocket, watercress or mustard leaves)
- 300 g of carrots, (small)
- 4 tbsp of olive oil
- 1 tsp of ground coriander
- 1 tsp of cumin seeds
- 1 tsp of turkish dried chilli flakes
- 1 orange, (halved)
- 400 g of can chickpeas, (drained and dried on kitchen paper)
- 1 small bunch of dill, (leaves picked)
- 1 pinch of salt
- 1 pinch of ground black pepper
Method
Step 1
Preheat the oven to 200°C/180°C fan/Gas Mark 6. Toss the carrots in a large shallow roasting tin with 2 tablespoons of the olive oil and the spices and season with salt and pepper. Squeeze over the juice of one orange half, then cover the tin tightly with foil and roast for 30 minutes.Step 2
Remove the tin from the oven, push down on the carrots with a fork to gently crush them and scatter over the chickpeas. Drizzle the remaining olive oil over the top of the chickpeas. The carrots and chickpeas should form a single even layer, but if there is overlap, spread between 2 shallow roasting tins. Roast, uncovered, for a further 25 minutes until the chickpeas start to pop and the carrots are charring at the edges.Step 3
Remove the tins from the oven, and while the vegetables are still warm, zest about half the remaining orange half over the top and squeeze over all the juice.Step 4
Transfer the roasted carrots and chickpeas to a large platter and toss with the salad leaves and dill.