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Smoky carrot & chickpea traybake | Daily Dine

Smoky carrot & 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

dinnercarrotschickpeas

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Nutritional Information

Calories:415 kcal

Carbohydrate:35 g

Fat:21 g

Dietary Fiber:14 g

Protein:15 g

Saturated Fat:5 g

Sodium:0.73 mg

Sugar:15 g

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

1/2 tsp ground cinnamon

1/2 tsp chilli flakes

500g carrots cut into 2cm-thick chunks

400g can cherry tomatoes

700g jar chickpeas drained, or 2 x 400g cans chickpeas, drained

1 lemon zested and juiced

100g feta crumbled

small handful of soft herbs roughly chopped (we used dill and coriander)

flatbreads to serve

Instructions

Step 1
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.
Step 2
Meanwhile, combine the lemon zest, feta and herbs with the remaining 3 tbsp 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 for scooping up the carrots and chickpeas.