One-tray paprika-roast vegetables & chickpeas
Inspired by the tastes of Spain, this simple yet delicious meat-free supper costs under £2 a portion when using store-cupboard ingredients you already have at home. Shop the ingredients for this recipe here.
Find more £2 recipes, the full store-cupboard list, and terms and conditions here.
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- CourseMain meal
- Prepare10 mins
- Cook40 mins
- Total time50 mins
- 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 Spinach
- 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.
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