zoom Courgette, Tenderstem & chickpea traybake with apricot harissa

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    Courgette, Tenderstem & chickpea traybake with apricot harissa

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    Courgette, Tenderstem & chickpea traybake with apricot harissa

    by Elly Curshen

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 3 - 4

    Ingredients

    3 courgettes, ends trimmed
    200g pack Tenderstem broccoli, ends trimmed and stalks cut into 3cm pieces
    400g can chickpeas, drained
    3 tbsp olive oil
    3 tbsp Belazu Apricot Harissa
    40g toasted flaked almonds
    ¼ x 25g pack coriander, roughly chopped  

    Method

    1. Preheat the oven to 200ºC, gas mark 6.

    2. Cut a chunk off the end of one of the courgettes at an angle, about 2cm from the end, then slice the courgettes. Roll the courgette ¼ of a turn away from you and cut (keeping the knife at the same angle). Repeat all the way down the courgette. This roll and cut technique creates random shapes, with maximum surface area. Repeat until all the courgettes are cut.

    3. Tip the courgettes into a roasting tin and add the broccoli and chickpeas. Add the olive oil and apricot harissa. Season and toss everything together until well mixed.

    4. Roast for 35 minutes, tossing after 25 minutes. Remove from the oven and sprinkle with the flaked almonds, coriander and some sea salt flakes before serving.2. Cut a chunk off the end of one of the courgettes at an angle, about 2cm from the end, then slice the courgettes. Roll the courgette ¼ of a turn away from you and cut (keeping the knife at the same angle). Repeat all the way down the courgette. This roll and cut technique creates random shapes, with maximum surface area. Repeat until all the courgettes are cut.

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    Elly’s tip This is also delicious cold, so it’s great for packed lunches. Natural yogurt or feta (crumbled over the top) are lovely additions, if you would like to add something extra.

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