Moroccan Spiced Vegetable Traybake with Harissa and Yoghurt
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Ingredients
- 400 g chickpeas, drained and rinsed
- 2 red peppers, cut into chunks
- 2 courgette, sliced
- 2 red onion, cut into chunks
- 3 garlic cloves
- 2 tbsp harissa paste
- 150 g natural yoghurt
- 2 tbsp fresh coriander, chopped
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 329 kcal
- Protein
- 12.5 g
- Carbohydrate
- 32.1 g
- of which sugars
- 13.6 g
- Fat
- 15.2 g
- of which saturates
- 2.8 g
- Fibre
- 10.4 g
- Salt
- 0.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the red peppers, courgette and red onion with the olive oil in a large roasting tin.
- 2
Roast for 15 minutes, then stir in the garlic and harissa paste and roast for a further 10 minutes.
- 3
Stir in the chickpeas and roast for a final 5 minutes, until the vegetables are tender and lightly charred.
- 4
Scatter with the fresh coriander and serve with the natural yoghurt spooned over.
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