Crispy Chickpea and Roasted Tomato Traybake with Tahini Drizzle

Ingredients

• 2 tinned chickpeas
• 400 g cherry tomatoes
• 4 clove garlic cloves
• 4 tbsp olive oil
• 2 tsp ground cumin
• 3 tbsp tahini
• 1 lemon
• 15 g fresh coriander

Method

1. 1

   Preheat the oven to 210°C (fan 190°C). Drain and rinse the chickpeas, then pat thoroughly dry with kitchen paper.

2. 2

   Spread the chickpeas and cherry tomatoes on a large baking tray. Scatter over the unpeeled garlic cloves, drizzle with olive oil, sprinkle over the cumin and season well.

3. 3

   Roast for 30 minutes, shaking the tray halfway, until the chickpeas are crispy and the tomatoes have burst.

4. 4

   Squeeze the roasted garlic from its skins and whisk with the tahini, lemon juice, 2 tablespoons of water and a pinch of salt to make a dressing.

5. 5

   Drizzle the tahini dressing over the tray and scatter with fresh coriander before serving.