A deeply savory tray bake with roasted chickpeas, cauliflower florets, and carrots tossed with paprika, cumin, garlic, olive oil, and lemon for crisp edges and warm spice.
By james
Servings
4
2 can Canned chickpeas
1 piece Cauliflower
4 piece Carrots
4 tbsp Olive oil
2 tsp Smoked paprika
1.5 tsp Ground cumin
1 tsp Garlic powder
1 tsp Ground coriander
0.25 tsp Cayenne pepper
1 tsp Salt
0.5 tsp Black pepper
1 piece Lemon
4 clove Garlic cloves
1 piece Red onion
0.25 cup Fresh flat-leaf parsley
4 tbsp Greek yogurt (garnish, optional)
Calories
412 kcal
Protein
13g
Carbs
45g
Fat
22g
Fiber
14g
Sugar
10g
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Prep & Season
1. Preheat your oven to 220°C (425°F). Drain and rinse the chickpeas thoroughly, then spread them on a clean kitchen towel and pat very dry — this is key for crispy chickpeas. Let them air-dry for a few minutes while you prep the vegetables.
2 can Canned chickpeas
2. Break the cauliflower into medium florets. Peel the carrots and cut them on the diagonal into chunks roughly 2 cm thick. Cut the red onion into chunky wedges. Peel and lightly crush the garlic cloves (leave them whole).
3. In a large bowl, whisk together the olive oil, smoked paprika, ground cumin, ground coriander, garlic powder, cayenne pepper, salt, and black pepper to form a spiced oil. Add all the vegetables (cauliflower, carrots, red onion, garlic cloves) and the chickpeas and toss thoroughly until every piece is well coated.
4. Spread everything out in a single layer across one or two large rimmed baking trays — do not crowd the pan or the vegetables will steam instead of roast. Place the trays in the hot oven and roast for 20 minutes.
5. After 20 minutes, remove the trays and flip or toss the vegetables and chickpeas using a spatula. Return to the oven and roast for a further 15–20 minutes until the cauliflower edges are deeply golden and charred, the carrots are tender, and the chickpeas are crisped.
Finish & Serve
6. Remove from the oven and immediately squeeze the lemon juice all over the tray bake. Taste and adjust salt if needed. Scatter the fresh flat-leaf parsley over the top and serve directly from the tray, with dollops of Greek yogurt on the side if desired.
By james