Roast Vegetable & Chickpea Tray Bake Recipe | Abel & Cole
Roast Vegetable & Chickpea Tray Bake
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Total: 1 hr 25 mins
Pots and pans away, break out the baking tray: tonight you’ll roast a riot of seasonal veg with crispy spiced chickpeas and leafy kale, served drizzled in a garlicky mint and lemon dressing to make a veritable veggie feast.
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420 kcal
(per portion)
Ingredients you'll need
  • 400g beetroot
  • 750g potatoes
  • 600g carrots
  • 2 red onions
  • 4 garlic cloves
  • 2 x 400g tins of chickpeas
  • 1 tsp ground coriander
  • 1 tsp caraway seeds
  • 2 tsp fennel seeds
  • A large handful of mint, leaves only
  • 1 lemon
  • 200g kale
From your kitchen
  • 6 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp cold water
You'll need
  • 1-2 baking trays
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the beetroot and potatoes and chop them into bite-sized chunks. Trim and scrub the carrots and slice them into thick batons. Peel the red onions and slice them into thick wedges.

  • 2.

    Tumble the veg onto a large baking tray, making sure the veg are spread out in a single layer. Use a second baking tray if you need to. Drizzle over 3 tbsp olive oil and season with a good pinch of salt and pepper. Toss to coat the veg. Wrap the garlic cloves in a parcel of foil and pop that on to the tray, then slide the tray into the oven for 45 mins, taking the garlic out after 30 mins.

  • 3.

    While the veg roast, drain and rinse the chickpeas. Pop them in a bowl and drizzle over 1 tbsp olive oil. Add 1 tsp each ground coriander and caraway seeds, and 2 tsp fennel seeds with a good pinch of salt and pepper. Toss to coat the chickpeas.

  • 4.

    Finely chop the mint leaves and add them to a small bowl. Zest and juice in the lemon. Pour in 2 tbsp olive oil and 1 tbsp cold water. Add a good pinch of salt and pepper and set aside.

  • 5.

    Pull the soft kale leaves off their cores and roughly chop them, discarding the cores.

  • 6.

    After 45 mins, remove the baking tray from the oven. Tip the chickpeas and kale onto the tray and toss together. Slide back into the oven for 15 mins.

  • 7.

    Squeeze the roast garlic flesh from its papery skin, into the bowl with the lemon and mint dressing. Whisk together.

  • 8.

    Remove the veg from the oven and divide it between 6 warm plates. Drizzle the garlicky mint dressing over the top of each plate to serve.

  • Tip

    Eat & Keep
    The roast veg will keep for up to 3 days in the fridge. Divide them into tub, cool and then seal and store. The dressing will keep in a clean jar for 3 days too, so you can shake it up and drizzle it over the roast veg when you reheat them.

  • Tip

    Extra, Extra
    This tray bake makes a warming winter meal by itself, or you can add some sides ot make it go even further. Try serving it with a dish of nutty brown basmati rice or fluffy bulgar wheat, or a juicy tomato and red onion salad dressed with a splash of balsamic vinegar and a pinch of sugar.