Smoky Carrot & Chickpea Traybake by Good Food

Ingredients

• 500g Carrots, cut into 2cm-thick chunks
• 700g Chickpeas (from a jar or 2 x 400g cans), drained
• 100g Feta, crumbled
• 1 Red onion, thickly sliced
• 400g can Cherry tomatoes
• 4 Garlic cloves, finely chopped
• 1 Lemon, zested and juiced
• 4 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• ½ tsp Ground cinnamon
• ½ tsp Chilli flakes
• Small handful Soft herbs (such as dill and coriander), roughly chopped
• To taste Salt
• To taste Black pepper
• To serve Flatbreads

Instructions

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Ensure your roasting tin is large enough to hold all the vegetables in a single layer for even cooking.
2. In the prepared large roasting tin, combine 1 tablespoon of olive oil, the thickly sliced red onion, finely chopped garlic, smoked paprika, ground cumin, ground coriander, ground cinnamon, and chilli flakes. Add the 2cm-thick carrot chunks, whole cherry tomatoes, and drained chickpeas.
3. Pour water into the empty cherry tomato can, swill it around to capture any remaining tomato juice, and then add this to the roasting tin. Season generously with salt and black pepper, then stir in a splash of the lemon juice. Toss everything together until the vegetables and chickpeas are well coated with the oil and spices.
4. Roast the mixture in the preheated oven for 35-40 minutes, stirring halfway through, until the carrots are tender and slightly caramelized, and the sauce has reduced and thickened slightly. The vegetables should be cooked through but still have some texture.
5. While the traybake is roasting, prepare the feta topping. In a small bowl, combine the lemon zest, crumbled feta, and the remaining 3 tablespoons of olive oil. Add the roughly chopped soft herbs (dill and coriander work well) and stir to combine. Set this mixture aside.
6. Once the traybake is cooked, carefully remove it from the oven. Taste the traybake and adjust the seasoning with additional salt, pepper, or lemon juice as needed to balance the flavors.
7. Scatter the prepared feta, lemon zest, and herb mixture evenly over the hot traybake. Serve immediately with warm flatbreads on the side, perfect for scooping up the smoky carrots, chickpeas, and delicious sauce.