Description
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.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 main dish portion
- Calories: 410
- Sugar: 9g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
