Lemon, Chickpea & Charred Veg Traybake

(Dinner • Serves 4 • 20 minutes prep + 25 minutes in the oven )

Ingredients:

• 2 tins chickpeas, drained and rinsed
• 2 red peppers, cut into chunks
• 1 punnet baby marrow, sliced thickly
• 1 red onion, cut into wedges
• 200 g green beans or asparagus, trimmed
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 4 garlic cloves, whole and unpeeled
• 1 lemon – half sliced, half for juicing
• Salt and black pepper
• To serve: plain yoghurt, fresh parsley, toasted pumpkin seeds

Method:

1. Heat the oven to 200°C.
2. Toss the chickpeas and all the vegetables on a large tray with the olive oil, paprika, cumin, garlic cloves, salt and pepper. Tuck the lemon slices in among everything.
3. Roast for 25 minutes, giving the tray a shake halfway through, until the edges are charred and the chickpeas have crisped slightly.
4. Squeeze over the remaining lemon juice. Serve with a spoonful of yoghurt, plenty of parsley and a scatter of pumpkin seeds.
5. Leftovers are excellent cold the next day – add a tin of tuna or some feta and it’s lunch.