Traybake with chickpeas, fennel, tomato, carrot and potatoes Ⓥ
Serves 2. A traybake full of roasted vegetables and hearty chickpeas. The ripe fruit tones of Xivi 's alcohol-free red wine enhance the roasted flavours and add a delicious depth to the dish.
Ingredients
- 200g baby potatoes, halved
- 1 fennel bulb, thinly sliced
- 2 carrots, cut into pieces
- 200g cherry tomatoes
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika powder
- Salt and pepper to taste
Preparation method
- Preheat the oven to 200°C.
- Place the baby potatoes, fennel, carrots, cherry tomatoes and chickpeas in a large mixing bowl. Add the olive oil, thyme, paprika, salt and pepper. Mix well so that all the vegetables are evenly coated.
- Spread the vegetable mixture evenly on a baking sheet lined with baking paper. Roast the vegetables in the preheated oven for 30-40 minutes, or until the vegetables are golden brown and cooked through.
- Remove the traybake from the oven and serve immediately on plates or in a large bowl.
