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    Home » Recipes

    Garlicky Chickpea, Radish & Potato Traybake

    Published: Sep 13, 2018 · Modified: May 1, 2019 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 2 Comments

    Jump to Recipe Print Recipe

    The end of summer, just before the year turns to Autumn is one of my favourite times of year. The air has cooled down somewhat, meaning you can think about creating more than just a salad for dinner, and but all your favourite summer veggies are ripe. This is the perfect time for turning the oven on & making an easy supper like this Garlicky Chickpea, Radish & Potato Traybake.

    One of the easiest ways to turn a glut of veggies into to an easy meal is the humble traybake. I rely on them almost year round (apart from the hottest days of summer), but this particular season is just made for them.

    Potato, Radish, Chickpea and garlic traybake on an angle just out of the oven. this recipe

    All you have to do is roughly chop your choice of veggies, add them into a large roasting dish, add oil & spices and bake  until golden & crunchy. The opportunities to change this simple formula up are endless & it makes for pretty much hands free cooking, which obviously means you can get on with other things that really should have been done over summer, but you were too busy out having fun.

    This particular tray-bake features some radishes that came in the veggie box that I get delivered, a tin of chickpeas, some potatoes, a whole head of smoked garlic & a good amount of cherry tomatoes picked fresh from our garden (which kind of disappeared in the baking, but lent their flavour to the whole shebang)   The brilliant thing about a tray-bake is that it sort of caramelises the veggies, which creates an extra intensity of flavour that melds together all the flavours and creates a dish that is so much more than the sum of it's parts.

    I like to serve a traybake with some yummy chutney or relishes (we ate ours with my spicy Scotch Bonnet Chilli Jam) or a good vegan mayo. You can also serve it alongside a bigger feast, add salads, breads & soup or stews for a big sharing family and friends lunch or supper.

    Close Up with spoon of the Potato, Chickpea & Radish traybake

    Potato, Radish Chickpea and Garlic Tray bake

    Garlicky Potato, Chickpea & Radish Traybake

    Louise-Claire Cayzer
    A super simple pop in the oven dinner that means you can enjoy all the seasonal veggies without a lot of fuss. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dinner
    Cuisine Vegan
    Servings 4
    Calories 271 kcal

    Equipment

    • Roasting tray
    • Vegetable knife

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 500 g (4¼ cups) small or new potatoes
    • 1 bunch (2¼ cups) radishes (around 250g or 2¼ cups, with tops and tails cut off)
    • 1 head garlic (I used smoked garlic, but use whatever you have)
    • 20 cherry tomatoes
    • 240 g (1½ cups) cooked chickpeas (equivalent of one drained standard tin/can)
    • 2 teaspoons zata'ar (or 1 teaspoon thyme & 1 teaspoon oregano )
    • 1 teaspoon mild chilli powder (OR 1 small fresh chilli )
    • 2-3 tablespoon olive oil
    • 1 large pinch salt

    Instructions

    • Chop the potatoes into chunks about 2- 3cm squares (or leave whole if they are tiny!).
    • Separate all the cloves of garlic from the bulb but keep them in their little papery wrappers.
    • Toss everything on the ingredients list into a large roasting tray. You can add other herbs or more chilli as you wish.
    • Roast on a medium heat (200°C / 400°F / Gas Mark 6) for around 20 minutes. Then give it a stir around & check how it's cooking. 
    • Roast for another 10 minutes or so (depending on your oven you might want to turn it up a bit to make sure you get those nice crunchy caramelised bits). 
    • Sprinkle some herbs such as chopped parsley over if you like! 
    • Serve warm, with some sauces and maybe a salad. Also brilliant as a leftover for lunch (so do make extra!).

    Nutrition

    Calories: 271kcalCarbohydrates: 41gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 36mgPotassium: 779mgFiber: 8gSugar: 4gVitamin A: 193IUVitamin C: 31mgCalcium: 62mgIron: 3mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    Pinterest Potato, Radish, Garlic & Chickpea Traybake

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    I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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