Moroccan-Inspired Chickpea Traybake

This Moroccan-inspired chickpea traybake is packed with warming spices, tender roasted vegetables and sweet bursts of dried apricot. Everything roasts together on one tray, making it an easy, flavour-packed meal that's perfect for busy weeknights or relaxed weekend dinners.

Preparation time: 10 minutes

Cooking Time: 30 minutes

Ingredients (Serves 2-3)

For the traybake:

• 2 x 400g cans chickpeas, drained and rinsed
• 2 bell peppers, sliced (use a mix of yellow/orange and red bell peppers!)
• 1 red onion, cut into wedges
• 1 courgette, sliced
• 60g dried apricots, roughly chopped
• 2 1/2 tbsp olive oil
• 2 tsp ras el hanoute spice mix
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 3/4 tsp salt
• Black pepper, to taste

To finish (optional):

• Fresh lemon juice
• Fresh parsley or coriander, roughly chopped
• Tahini and/or plant-based yogurt, for drizzling

Method:

1. Preheat the oven to 200°C / 180°C fan / Gas Mark 6 and line a large baking tray with baking paper.
2. Add the chickpeas, bell peppers, red onion, courgette and dried apricots to the tray.
3. Drizzle over the olive oil, then sprinkle with the ras el hanout spice mix, cumin, smoked paprika, cinnamon, salt and black pepper. Toss everything together until evenly coated.
4. Spread the mixture out into an even layer and roast for 25-30 minutes, stirring once halfway through cooking, until the vegetables are tender and lightly charred around the edges and the chickpeas are golden.
5. Remove from the oven and finish with a squeeze of fresh lemon juice and a scattering of chopped parsley or coriander.
6. Serve warm as it is, or drizzle over tahini mixed with plant-based yoghurt (or on its own) before serving.

Serving Suggestions:

• Spoon over fluffy couscous, quinoa or rice
• Serve alongside warm flatbreads
• Use leftovers to fill wraps, pittas or grain bowls

Notes:

• For extra texture, scatter over flaked almonds or pumpkin seeds during the final 5 minutes of roasting.
• Add chilli flakes or a spoonful of harissa paste for extra heat.
• This recipe also works well with aubergine, carrots or cauliflower.
• Store leftovers in an airtight container in the fridge for up to 3 days.