Roast Vegetable & Chickpea Tray Bake

Cooking time
Serves4-6 people
Roast Vegetable & Chickpea Tray Bake

Pots away, grab that baking tray: tonight you’ll roast a riot of veg with crispy spiced chickpeas, fresh mint and a garlic and lemon dressing for a veritable veggie feast.

3 ratings
layout 3 comments


  • 400g beetroot
  • 750g potatoes
  • 600g carrots
  • 2 red onions
  • 6 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 4 garlic cloves
  • 800g tinned chickpeas
  • 1 tsp ground coriander
  • 1 tsp caraway seeds
  • 2 tsp fennel seeds
  • A large handful of mint, leaves only
  • 1 lemon
  • 1 tbsp cold water
  • 100g baby leaf spinach
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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the beetroot and chop them into bite-sized chunks. Scrub the potatoes and chop them to match. Trim the carrots. Keep any thinner ones whole, and cut the thicker ones in half lengthways. Peel the red onions and quarter them.
2. 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.
3. Tumble the veg onto a large baking tray, making sure the veg are spread out in a single layer. Use another baking tray if you need to. Drizzle over 3 tbsp olive oil and add 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.
4. Finely chop the mint leaves and place in 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. After 45 mins, remove the baking tray from the oven. Lift out the foil parcel of garlic and set aside. Tip the chickpeas onto the tray. Toss together. Slide back into the oven for 15 mins.
6. Let the garlic bulb cool for 5 or 10 mins, then carefully pull the cloves apart. Squeeze the garlic flesh from its papery skin, into the bowl with the lemon and mint dressing. Whisk together.
7. Divide the baby leaf spinach between 6 plates. Remove the veg from the oven and spoon it over the spinach leaves. Drizzle the garlicky mint dressing over the top of each dish to serve.
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Veg Roast


In step 2 we're told to prepare the chickpeas 'while the veg roasts' - is that an error? See Step 3.



Wow this is delicious!! I had the biggest beetroot in my fridge to use, and I stumbled upon this recipe whilst searching for beetroot dishes, and best choice! so I swapped potatoes with sweet potatoes, and chickpeas with cannelloni beans, and fennel seeds with star anise. I also had frozen mint not fresh. This took me a while to cook and prepare but worth the wait. Goats cheese would be lovely with this meal too



Absolutely fantastic! Just made this for lunch and it was so tasty, I’ve never had such tasty roasted veg. I swapped the potatoes for swede (because I didn’t have any potatoes left) and I added a small amount of creamy goats cheese that needed using up, this complimented the dish very well. I will be making this again, it’s a good, warm, filling winter dish