Crispy Chickpea and Roasted Tomato Traybake with Tahini Drizzle
Ingredients
- 2 tinned chickpeas
- 400 g cherry tomatoes
- 4 garlic cloves
- 4 tbsp olive oil
- 2 tsp ground cumin
- 3 tbsp tahini
- 1 lemon
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 372 kcal
- Protein
- 11.9 g
- Carbohydrate
- 25.2 g
- of which sugars
- 4 g
- Fat
- 23.1 g
- of which saturates
- 3.1 g
- Fibre
- 10.9 g
- Salt
- 0.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 210°C (fan 190°C). Drain and rinse the chickpeas, then pat thoroughly dry with kitchen paper.
- 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
Roast for 30 minutes, shaking the tray halfway, until the chickpeas are crispy and the tomatoes have burst.
- 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
Drizzle the tahini dressing over the tray and scatter with fresh coriander before serving.
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