Moroccan freekah traybake
Combine chickpeas and freekeh with cherry tomatoes, olives and apricots to make this easy one-pan supper. It’s a good source of iron for non-meat-eaters.
3 OF 5 A DAY
CALCIUM
SERVES 2 PREP 5 mins
COOK 30 mins EASY V
2 tbsp olive oil
400g can chickpeas, drained
and rinsed
1 tsp ground coriander
1 tsp ground cumin ½ tsp chilli lakes
270g cherry tomatoes ½ x 400g can apricot halves, drained and roughly chopped 70g green olives
250g pouch microwave freekeh 70g low-fat natural yogurt small bunch of dill, inely chopped
1 Heat the oven to 200C/180C fan/ gas 6. Toss the oil, chickpeas, spices and chilli flakes together in a medium roasting tin, and roast for 15 mins, or until the chickpeas are beginning to crisp and turn golden brown. Add the tomatoes, apricots, olives and freekeh, then toss to combine. Roast for 10-15 mins more until the tomatoes start to burst and everything is piping hot. Season.
2 Combine the yogurt with most of the dill and some salt. Serve the freekeh and roasted veg with the extra dill scattered over, and the herby yogurt on the side.
GOOD TO KNOW healthy • calcium • folate • ibre • vit c • iron • 3 of 5-a-day
PER SERVING 622 kcals • fat 24g • saturates 3g • carbs 70g • sugars 16g • ibre 16g • protein 21g • salt 1.3g