Tray bake with potato, carrot and chickpeas

Name: Tray bake with potato, carrot and chickpeas
Prep time: 15 min
Total time: 50 min
Yield: 4 people
Ingredients: 600 g waxy potatoes; 500 g carrots; 800 g chickpeas; 3 tbsp olive oil; 2 tsp dried rosemary; 1 tsp smoked paprika; 1 lemon; 60 g pumpkin seeds; to taste salt and pepper

Everything on one baking tray, with rosemary, smoked paprika and lemon

Active: 15 min Waiting time: 35 min 580 kcal per person 23 g protein per person Comfort food

Protein source: chickpeas and pumpkin seeds · Carb source: potatoes

oven gluten-free soy-free nut-free

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Ingredients for 4 people

600 g waxy potatoes, unpeeled, in wedges
500 g carrots, in thick pieces
800 g chickpeas, canned, drained, rinsed and patted dry
10 tbsp olive oil
2 tsp dried rosemary
1 tsp smoked paprika
1 lemon, the juice
60 g pumpkin seeds
to taste salt and pepper

Method

Preheat the oven to 210 degrees and put baking paper on a large baking tray.
Mix the potatoes and carrots with 2 tbsp of olive oil, the rosemary, paprika, salt and pepper. Spread out in one layer.
Roast for 20 min.
Mix the chickpeas with the last tbsp of oil, spoon them between the vegetables and roast for another 15 min until everything is golden brown.
Squeeze the lemon over it and scatter the pumpkin seeds on top.

Tip

Lovely with the dill and mustard sauce or the green herb sauce from Basics. A spoonful of soy yoghurt alongside lifts the protein a bit more.

Basic recipes used here

Keeps for 2 days in the fridge

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