Garlicky Potato, Chickpea & Radish Traybake
A super simple pop in the oven dinner that means you can enjoy all the seasonal veggies without a lot of fuss.
Servings: 4
Calories: 271kcal
Equipment
- Roasting tray
Ingredients
- 500 g small or new potatoes
- 1 bunch 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 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: 271kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 36mg | Potassium: 779mg | Fiber: 8g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 31mg | Calcium: 62mg | Iron: 3mg