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Potato, Radish Chickpea and Garlic Tray bake
Garlicky Potato, Chickpea & Radish Traybake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A super simple pop in the oven dinner that means you can enjoy all the seasonal veggies without a lot of fuss. 

Course: Dinner
Cuisine: Vegan
Servings: 4
Author: Louise-Claire Cayzer
  • 500 g small or new potatoes
  • 1 bunch radishes (around 250g)- topped and tailed
  • 1 head garlic I used smoked garlic, but use whatever you have
  • 20 or so cherry tomatoes
  • 1 tin chickpeas drained (keep the
  • 2 teaspoons Zata'ar OR 1 teaspoon thyme & 1 teaspoon oregano
  • 1 teaspoon mild chilli powder OR 1 small fresh chilli
  • 2-3 Tbs olive oil
  • 1 large pinch salt
  1. Chop the potatoes into chunks about 2- 3 cm squares (or leave whole if they are tiny!) 

  2. Separate all the cloves of garlic from but keep them in their little papery wrappers.

  3. Toss everything on the ingredients list into a large roasting tray.  (You can add other herbs or more chilli as you wish) 

  4. Roast on a Medium Heat (Gas Mark 6- 200C) for around 20mins. Then give it a stir around & check how it is cooking. 

  5. Roast for another 10 mins 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) 

  6. Sprinkle some herbs such as chopped parsley over if you like! 

  7. Serve warm, with some sauces and maybe a salad. Also brilliant as a leftover for lunch (make extra!)