Traybake with chickpeas, fennel, tomato, carrot and potatoes Ⓥ

Serves 2. A traybake full of roasted vegetables and hearty chickpeas. The ripe fruit notes of the alcohol-free red wine from Sauv'terre enhance the roasted flavours and add a delicious depth to the dish.
Traybake with chickpeas, fennel, tomato, carrot and potatoes Ⓥ

Ingredients

  • 200g baby potatoes, halved
  • 1 fennel bulb, sliced thinly
  • 2 carrots, cut into chunks
  • 200g cherry tomatoes
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste

    Let's make this cocktail

  • 1

    Preheat the oven to 200°C.

  • 2

    Place the baby potatoes, fennel, carrots, cherry tomatoes, and chickpeas in a large mixing bowl. Add the olive oil, thyme, paprika, salt, and pepper. Toss well to ensure all the vegetables are evenly coated.

  • 3

    Spread the vegetable mixture evenly on a baking sheet lined with parchment paper. Roast the vegetables in the preheated oven for 30-40 minutes, or until the vegetables are golden brown and tender.

  • 4

    Remove the traybake from the oven and serve immediately on plates or in a large bowl.

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