This roast potato, red onion, and chickpea traybake is a simple, comforting dish built around everyday ingredients and bold, natural flavours. Everything cooks together in one tray, creating golden potatoes, tender onions, and crispy chickpeas with minimal effort and maximum satisfaction.
Why You’ll Love This Recipe
This recipe is perfect for busy days when you want something nourishing without spending hours in the kitchen. It uses pantry staples, requires very little preparation, and delivers a balanced meal packed with fibre, plant-based protein, and vegetables. It is flexible, affordable, and works just as well as a main dish as it does a hearty side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
300 g baby potatoes, cut into 2 cm cubes
150 g roasted red peppers from a jar, cut into 3 cm pieces
2 medium red onions, cut into wedges
1 can chickpeas (240 g drained weight), drained and rinsed
3 tablespoons olive oil
2 tablespoons balsamic vinegar
4 garlic cloves, kept whole in their skins
300 g cherry tomatoes, halved
30 g fresh coriander, finely sliced
Salt, to taste
Black pepper, to taste
Directions
Preheat the oven to 200°C (180°C fan).
Add the potatoes, chickpeas, roasted peppers, red onions, and whole garlic cloves to a large roasting tray. Drizzle over the olive oil and balsamic vinegar, then season generously with salt and black pepper. Toss everything well so the vegetables are evenly coated.
Spread the mixture out into a single layer and roast for 25 to 30 minutes, stirring once halfway through, until the potatoes are tender and lightly crisped and the onions are caramelised.
Remove the tray from the oven and scatter over the halved cherry tomatoes. Allow the heat of the tray to gently soften the tomatoes for 2 to 3 minutes.
Finish by sprinkling over the fresh coriander, taste, and adjust seasoning if needed before serving.
Servings and timing
Servings: 2 as a main meal or 3 to 4 as a side dish
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
You can easily adapt this traybake to suit what you have available. Add courgette, aubergine, or mushrooms for extra vegetables. Swap chickpeas for butter beans or cannellini beans for a different texture. For extra warmth, sprinkle in ground cumin, smoked paprika, or a little chilli. Fresh parsley or tarragon can be used instead of coriander.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the traybake on a baking tray and warm in the oven at 180°C for 10 to 15 minutes until heated through. It can also be reheated in a pan over medium heat, stirring gently to avoid breaking the potatoes.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare and roast it in advance, then reheat before serving.
Do I need to peel the potatoes?
No, baby potatoes can be left unpeeled. Just wash them well before cutting.
Can I use dried chickpeas instead of canned?
Yes, but they must be fully cooked and cooled before using.
Is this recipe suitable for meal prep?
Yes, it keeps well in the fridge and reheats nicely, making it ideal for meal prep.
Can I use another type of onion?
Red onions work best, but white or brown onions can be used if needed.
How do I make the potatoes extra crispy?
Make sure the tray is not overcrowded and roast on the middle shelf of the oven.
Can I serve this cold?
It can be eaten cold as part of a salad, though it is best enjoyed warm.
What herbs work well besides coriander?
Parsley, tarragon, or chives all pair nicely with the roasted vegetables.
Can I add a sauce?
A drizzle of tahini sauce or a lemony dressing works well when serving.
Is this recipe suitable for vegetarians?
Yes, it is completely plant-based and vegetarian-friendly.
Conclusion
This roast potato, red onion, and chickpea traybake is proof that simple ingredients can create a deeply satisfying meal. With minimal preparation, flexible variations, and comforting flavours, it is a reliable recipe you can return to again and again for both everyday dinners and easy entertaining.
This roast potato, red onion, and chickpea traybake is a hearty one-pan meal featuring crispy chickpeas, golden potatoes, and tender roasted vegetables. It’s comforting, easy to make, and full of bold, natural flavors.
Ingredients
300 g baby potatoes, cut into 2 cm cubes
150 g roasted red peppers from a jar, cut into 3 cm pieces
2 medium red onions, cut into wedges
1 can chickpeas (240 g drained weight), drained and rinsed
3 tablespoons olive oil
2 tablespoons balsamic vinegar
4 garlic cloves, whole, in skins
300 g cherry tomatoes, halved
30 g fresh coriander, finely sliced
Salt, to taste
Black pepper, to taste
Instructions
Preheat the oven to 200°C (180°C fan).
Add potatoes, chickpeas, roasted peppers, red onions, and garlic cloves to a large roasting tray.
Drizzle with olive oil and balsamic vinegar, season with salt and pepper, and toss well to coat.
Spread the mixture in a single layer and roast for 25–30 minutes, stirring once halfway through, until potatoes are golden and onions are caramelised.
Remove from the oven and scatter halved cherry tomatoes over the hot tray. Let sit for 2–3 minutes to soften.
Sprinkle with fresh coriander, taste, and adjust seasoning as needed before serving.
Notes
Do not overcrowd the tray to ensure crisp results.
Can be served warm or cold as a salad component.
Customize with seasonal vegetables or alternative herbs.
