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Roasted Vegetable and Chickpea Harissa Traybake.

Good for dietary types:

Vegan

Download the print version here

Prep Time:

10 minutes

Cook Time:

45 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

50.9mg

Calories:

383 kcal

Protein

18g

Potassium:

664.1mg

Fibre:

20.9g

Carbohydrates:

61.6g

Fat:

8.9g

Saturated Fats:

1.2g

Polyunsaturated Fats:

0.6g

Monounsaturated Fats:

2.5g

Sugar:

9.5g

Vitamin A:

18.2%

Vitamin C:

263.5%

Calcium:

4.8%

Iron:

5.8%

About the Recipe

Sweet, colourful, roasted vegetables wrapped around chickpeas and spicy harissa. This is delicious served hot or cold, making it the perfect make ahead meal for the following days lunch.
Goes great with orzo rice and if you're not avoiding cheese, crumbled feta cheese can be added on top to give it a creamy kick.
Most veggies taste great roasted, so you can make it with a more winter feel by adding squash, carrots and parsnips instead, you may want to increase the roasting time for root vegetables.

Ingredients

1 tbsp of olive oil
1 large aubergine
1 onion
1 courgette
A yellow pepper
A red pepper
200g of cherry tomatoes
4 garlic cloves
salt and pepper
1-2 tbsp of harissa paste
2 x tins of drained chickpeas

Preparation

Steps

Chop up all the vegetables into bite sized chunks, glug the olive oil over the veggies along with the garlic, harissa paste and salt and pepper.
Put into the oven at around 200oC for about 30 minutes stirring half way through.
Then throw in the drained cans of chickpeas and cherry tomatoes, stir in and continue to cook for another 15 minutes.
Take out of the oven and serve. It goes great with Orzo rice, pitas or on it's own.