Smoky carrot & chickpea traybake

Name: Smoky carrot & chickpea traybake
Total time: 55 min
Yield: 4 portioner
Cuisine: Mediterranskt
Ingredients: 4 tbsp olive oil; 1 red onion thickly sliced; 4 garlic cloves finely chopped; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground cinnamon; 0.5 tsp chilli flakes; 500 g carrots cut into 2cm-thick chunks; 400 g can cherry tomatoes; 700 g jar chickpeas drained; 1 lemon zested and juiced; 100 g feta crumbled; small handful of soft herbs roughly chopped (we used dill and coriander); flatbreads to serve

Combine feta, carrots, chickpeas, cherry tomatoes and plenty of spices to make this easy traybake, then enjoy with flatbreads to mop up the flavours.

4 portioner 55 min easyMediterranskt

Ingredienser

4 tbsp olive oil
1 red onion thickly sliced
4 garlic cloves finely chopped
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp ground cinnamon
0.5 tsp chilli flakes
500 g carrots cut into 2cm-thick chunks
400 g can cherry tomatoes
700 g jar chickpeas drained (or 2 x 400g cans chickpeas, drained)
1 lemon zested and juiced
100 g feta crumbled
small handful of soft herbs roughly chopped (we used dill and coriander)
flatbreads to serve

Gör så här

Heat the oven to 200C/180C fan/gas 6.

Toss 1 tbsp oil, the onion, garlic, spices, carrots, cherry tomatoes and 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.

Meanwhile, combine the lemon zest, feta and herbs with the remaining 3 tbsp oil and set aside.

Season the traybake to taste with salt, pepper and lemon juice, then scatter over the feta mixture and serve with flatbreads for scooping up the carrots and chickpeas.