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Ingredients
Method
- 2 tbsp olive oil
- 400g tin of chickpeas, drained
- 1 tsp each of ground coriander and cumin
- ½ tsp chilli flakes
- 250g cherry tomatoes
- 200g chopped apricots
- 70g green olives
- 250g pouch of cooked freekeh
- 70g Greek-style yoghurt
- Small bunch of dill, chopped
- Preheat the oven to 200C. Toss the chickpeas, spices, and chilli flakes in the oil, and tip into a roasting tin. Roast for 15 mins, then stir in the apricots, tomatoes, olives and freekeh. Return to the oven for 15 more minutes, or until the tomatoes are bursting and everything is piping hot. Season well.
- Mix the dill with the yoghurt, and season. Serve the traybake with some dill fronds and a few dollops of the herby yoghurt dressing - yummy!
30 mins
2 serving
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