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.
Substitute:
- No chickpeas? Try with cannellini beans or butter beans instead.
- No harissa pesto? Use 1 tsp of harissa instead.
- No fennel? Leave it out.
- 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
Ingredients:
850 g Beetroots
Fennel (optional)
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
Recipe:
- Preheat the oven to 200 C/180 fan/ 6 gas mark. Scrub clean and cut the beetroots in wedges. Drain and rinse the chickpeas. Slice the fennel. Measure out the rest of your ingredients.
- In a large mixing bowl, add the beetroot, fennel chickpeas, harissa pesto, olive oil, salt and pepper. Toss well to coat.
- Pour the chopped tomatoes on a large baking dish and cover with the beetroot, fennel and chickpea mixture. Cook in the oven for 30 minutes, or until the beetroot is cooked. Add a splash of water if needed.
- 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.
- Serve the traybake with a generous drizzle of the tahini dressing, mint leaves and flat bread.
How to store
Store in the fridge in an airtight container for up to 3 days.
Leftovers
Serve leftovers alongside a simple chopped salad.
