Roasting the chickpeas and carrots adds a crunchy sweetness to this tray bake recipe, it is one of the finest quick meal we can have.
- 2×400 g tins chickpeas drained and rinsed
- 750 g mixed carrots, we used heritage
- 2 tbsp olive oil
- 2 tbsp dukkah spice mix, plus extra to serve (optional)
- 2 garlic cloves, finely chopped
- 8 ready-made falafels
- 100 g (3 ½oz) baby spinach
- Small handful of fresh mint or coriander leaves
- Finely grated zest and juice 1 lemon
- 2 tbsp tahini paste
- 150 g (5oz) pot natural yogurt
- PER SERVING
- Calories: 485
- Protein: 18g
- Total fat: 20g
- Saturated fat: 3g
- Sugars: 21g
- Total carbs: 48g
- Fibre: 21g
- Preheat the Oven to 220°C (200°C fan) stamp 7. Tip the chickpeas into a vast cooking tin. Peel and cut the carrots lengthways, at that point add to the tin. Shower with the olive oil and hurl to coat everything great. Gently smash the dukkah zest blend in a pestle and mortar and sprinkle over the chickpeas and carrots, alongside ¾ of the garlic; hurl to coat. Season well
- Roast in the stove for around 30min until the point that the carrots are only delicate. In the interim, to influence the tahini to sauce, put half of the lemon pizzazz and juice into a small bowl, including the tahini, remaining garlic and yogurt, and after that blend to consolidate, adding a little frosty dilute to thin, if important – around 2tbsp. Season to taste and put aside.
- After 30min for quick meal, check the carrots are delicate and the chickpeas are starting to turn firm. Expel the tin from the stove and mastermind the falafels to finish everything, restore the tin to the broiler for 10-15min to warm through.
- Remove tin from the stove, include the rest of the lemon get-up-and-go and squeeze, spinach leaves and half of the mint or coriander; hurl to wither. Present with the tahini sauce and sprinkle with outstanding herbs, including a squeeze of additional dukkah to the sauce, on the off chance that you like, your quick meal is ready to have.
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