Beetroot and Chickpea Harissa Tray Bake

This is a great nourishing recipe with only a handful of ingredients. The beetroot has smoky and spicy flavours from the harissa, and is cooked with chickpeas, chopped tomatoes, and olive oil. Served with a creamy tahini and lemon dressing, and fresh mint.


  • No chickpeas? Try with cannellini beans or butter beans instead. 
  • No harissa pesto? Use 1 tsp of harissa instead. 
  • No mint? Serve with any other fresh herbs you have on hand.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


850 g Beetroots

2 tbsp Harissa pesto

400 g Chickpeas

400 g Tin chopped tomatoes

3 tbsp Olive oil

Salt & pepper

For the dressing:

3 tbsp Tahini

4 tbsp Lemon juice

3 tbsp Water

To serve:

10 Mint leaves

Flour tortilla


  1. Preheat the oven to 200 C/180 fan/ 6 gas mark. Scrub clean and cut the beetroots in wedges. Drain and rinse the chickpeas. Measure your ingredients ready.
  2. In a large mixing bowl, add the beetroots, chickpeas, harissa pesto, olive oil, salt and pepper. Toss well to coat.
  3. Pour the chopped tomatoes on a large baking dish and cover with the beetroot and chickpea mixture. Cook in the oven for 30 minutes, or until the beetroots are cooked. Add a splash of water if needed.
  4. In the meantime, make the tahini dressing. Mix all the ingredients (tahini, lemon, water) into a bowl until you have a creamy and runny consistency.
  5. Serve the beetroots with a generous drizzle of the tahini dressing, mint leaves and flat bread.
Beetroot and chickpeas in Oddbox bowl

How to store

Store in the fridge in an airtight container for up to 3 days. 


Serve leftovers alongside a simple chopped salad.