Chickpea tray dinner

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    alex.riveraSunday Table

    • Choose servings to update ingredients. Check allergies; quantities scale, cooking times do not.

    🥕 Ingredients

    2
    Ingredient⇅
    Amount⇅
    400 g cans of chickpeas before draining
    0
    Bell peppers
    0
    Courgettes
    0
    Small onions
    0
    Medium carrots
    0
    Olive oil, tablespoons
    0
    Smoked paprika, teaspoons
    0
    Ground cumin, teaspoons
    0
    Lemons
    0

    Drain, rinse, and dry the chickpeas. Cut pepper and courgette into 2 cm pieces, onion into wedges, and carrots into thin half-moons. Add salt and pepper to taste. Fractional cans mean use that fraction of the drained contents; shop in whole cans and plan the remainder.

    🍳 Cook

    Heat a conventional oven to 200°C. Wash and dry vegetables. Use a large rimmed tray, oven gloves, and keep hot trays away from children.

  • 1.
    Toss chickpeas and vegetables with oil and spices on the tray. Spread into a single layer. Crowding traps steam; use a second tray if necessary.
  • 2.
    Roast for 15 minutes, then turn with a spatula.
    • Turn the vegetables
    15:00
  • 3.
    Roast for another 10–15 minutes. Check the carrots with a fork: they should be tender and edges lightly browned. Ovens vary; extend in short checks if needed.
    • Check tenderness
    10:00
  • 4.
    Add lemon juice and adjust seasoning. Divide between the selected number of portions. Serve alone or with bread or a grain prepared separately.

    • 🧊 Keep and adjust

    Broccoli can replace courgette; check tenderness earlier. Add yogurt sauce if suitable. Larger batches need extra tray space and may take longer.

    Refrigerate leftovers promptly in shallow containers at 4°C or below; use within three to four days. Limit time unrefrigerated to two hours, or one hour above 32°C.

    ➡️ Related tool

    Five-night dinner plan with shopping list.

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    alex.riveraSunday Table
    • Chickpea tray dinner - Docmino