Paprika-Spiced Chickpea and Vegetable Traybake

Charmaine Lu -
  • 4 x red capsicums, cut into strips
  • 2 red onions, cut into 8 wedges
  • 4 whole garlic cloves
  • 1 tsp smoked paprika
  • 4 tbsp olive oil
  • 2 x 400g tins of chickpeas, drained
  • 2 tbsp red wine vinegar
  • 250g spinach leaves
  • 2 slices of sourdough, toasted
  • Preheat the oven to 200C. Place the capsicums, onion and garlic in a roasting tin, then season and drizzle with the oil and paprika. Toss to coat, then roast for 20 mins. Stir in the chickpeas and vinegar, and cook for 20 mins more.
  • When the vegetables are softened and slightly charred, remove the garlic cloves and set aside. Stir through the spinach, then return the tin to the oven. Turn off the heat and let the spinach wilt for 5 mins. Rub the roast garlic all over the sourdough toast and serve alongside the traybake for dipping and dredging.
40 mins
4 serving