CARROT, CHICKPEA AND FALAFEL TRAYBAKE
Roasting the chickpeas and carrots adds a crunchy sweetness to this one-pan supper. If you like a little heat, use chilli-infused olive oil.
Hands-on time 10min. Cooking time about 45min. Serves 4
2 x 400g tins chickpeas, drained and rinsed 750g (1lb 10½oz) mixed carrots, we used heritage 2tbsp olive oil 2tbsp dukkah spice mix, plus extra to serve (optional) 2 garlic cloves, finely chopped 8 ready-made falafels (we like Waitrose World Deli sweet potato falafels) 100g bag baby spinach Small handful fresh mint or coriander leaves for the tahini sauce Finely grated zest and juice 1 lemon 2tsp tahini paste 150g pot natural yogurt
1 Preheat the oven to 220°C (200°C fan) mark 7. Tip the chickpeas into a large roasting tin. Peel and cut the carrots lengthways, then add to the tin. Drizzle with the olive oil and toss to coat everything well. Lightly crush the dukkah spice mix in a pestle and mortar and sprinkle over the chickpeas and carrots, along with ¾ of the garlic; toss to coat. Season well with salt and pepper.
2 Roast in the oven for about 30min until the carrots are just tender. Meanwhile, to make the tahini sauce, put half of
the lemon zest and juice into a small bowl, add the tahini, remaining garlic and yogurt, and then stir to combine, adding a little cold water to thin down, if necessary – about 2tbsp. Season to taste and set aside.
3 After 30min, check the carrots are tender and the chickpeas are beginning to turn crispy. Remove the tin from the oven and arrange the falafels on top, return the tin to the oven for 10-15min to heat through.
4 Remove tin from the oven, add the remaining
lemon zest and juice, spinach leaves and half of the mint or coriander; toss to wilt. Serve with the tahini sauce and sprinkle with remaining herbs, adding a pinch of extra dukkah to the sauce, if you like.
PER SERVING 485cals, 18g protein, 20g fat (3g saturates), 48g carbs (21g total sugars), 21g fibre GH TIP Box up any leftovers for an easy take-to-work lunch.