One-tray paprika-roast vegetables & chickpeas

Name: One-tray paprika-roast vegetables & chickpeas
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 4 Essential Red Peppers, cut into 8 wide strips; 2 Essential Red Onions, cut into 8 thick wedges; 4 cloves garlic, skin on; 1 tsp sweet smoked paprika; 4 tbsp Essential Olive Oil; 400 g can Essential Chickpeas, drained and rinsed; 2 tbsp Essential Red Wine Vinegar; 230 g Essential Spinac; 2 slices sourdough bread (optional)

This simple yet delicious meat-free supper is inspired by the flavours of Spain.

4.5 out of 5 stars(9) Rate this recipe

VeganVegetarianHealthyHigh fibre3 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 Essential Red Peppers, cut into 8 wide strips
2 Essential Red Onions, cut into 8 thick wedges
4 cloves garlic, skin on
1 tsp sweet smoked paprika
4 tbsp Essential Olive Oil
2 x 400g can Essential Chickpeas, drained and rinsed
2 tbsp Essential Red Wine Vinegar
230g Essential Spinac
2 slices sourdough bread (optional)

Preheat the oven to 200°C, gas mark 6. Put the peppers, onion and garlic in a large roasting tin. Season, sprinkle with the paprika, drizzle with the olive oil and toss well. Roast for 20 minutes
Stir in the chickpeas and vinegar, then cook for a further 20 minutes, until the vegetables are tender and slightly charred in places. Lift out the garlic cloves and set them aside. Stir the spinach through the vegetables, then return the roasting tin to the oven. Switch the oven off and leave the door slightly ajar – this will help the spinach wilt.
Toast the sourdough, if using, then rub each slice with the roasted garlic. Serve alongside the roasted vegetables and chickpeas.

Cook’s tip

These vegetables are also delicious eaten at room temperature, so if you’re cooking for fewer people, make the full recipe and save the rest for lunch another day. It will keep well for up to 3 days in the fridge.

Typical values per serving when made using specific products in recipe