Roasted vegetables and chickpeas
45 minutes (approximate) · 4 servings
Ingredients
- 400 g cooked chickpeas
- 2 carrots, 2 courgettes
- 1 red pepper, 1 onion
- 3 tbsp olive oil
- 1 tsp oregano, 1 tsp cumin, salt
Allergens: None in listed ingredients; check any additional sauce.
Method
- Heat a conventional oven to 200°C.
- Cut vegetables into similar pieces and spread with chickpeas on a large tray.
- Toss with oil and seasoning; keep the ingredients in one layer.
- Roast for about 30–35 minutes until tender, stirring halfway.
Planning the meal
Scale ingredients for your serving count
Times vary with equipment and ingredients. Measuring ahead makes preparation easier. These are original home-cooking suggestions, not presented as professionally tested or dietitian-approved. Adapt them to your allergens and dietary requirements.