We are currently obsessed with putting together quick and easy, one tray suppers. They’re the perfect solution for mid-week suppers when you are knackered from a long day at work. Just turn on the oven and pop some veggies, some beans and some seasoning in a tray and let it cook while you catch up with the rest of the household. I tend to pick a country or dish and go with those flavours and seasonings I know go well, rather than just bunging in random herbs and spices. So for this dish, the theme was Spanish-ish! I was thinking about paella and potatas bravas, that sort of thing. Smokey paprika, garlic and lemon, finished with parsley… goes so well with peppers, potatoes, tomatoes and chickpeas.
Liz x
Ingredients (serves 2)
- 2 large potatoes (or the equivalent in new potatoes)
- 1 large red pepper
- 6 cherry tomatoes (or 2 large tomatoes)
- 1 tin of chickpeas
- 1/2 a lemon
- 2 tbsp smoked paprika
- 1 tbsp garlic granules/powder (or 2 crushed fresh cloves of garlic)
- salt and pepper to taste
- 4 tbsp extra virgin olive oil
- fresh parsley, salad and mayonnaise to serve (I made this saffron mayonnaise from the aquafaba from the tin of chickpeas)
Method
- Heat your oven to 200C. Chop all the vegetables into bite sized pieces and scatter into a baking tray.
- Drain the chickpeas (reserve the aquafaba to make mayonnaise or a vegan cake if you like) and add to the tray. Season with the salt, pepper, smoked paprika and garlic, drizzle over the oil and mix well.
- Add the lemon in the center of the tray and roast for 20-30 minutes or until the vegetables are soft and starting to take on some colour.
- Remove the tray from the oven and scatter over fresh parsley, use tongs to squeeze the hot roasted lemon over everything (roasted lemon is a revelation! It goes extra sweet and juicy in the oven) and enjoy with some salad leaves and mayonnaise!
My kind of cooking! Great idea to serve it with the mayonnaise. I haven’t tried roast lemon, though I often add some of ‘your’ preserved lemons to lots of dishes these days. I need to make some more jars of those so meanwhile, I will trying roasting lemon instead.
Hello Liz,
Thank you so much for your recipes. I always enjoy reading and of course creating.
Would it be ok for you if I put my ideas of changing or adding some ingredients?
Thank you. Warm regards Rita from Co. Sligo
Of course! I love to hear about tweaks and swaps, I can never follow a recipe 100% myself – better to make do with what you have 💚
Preserved lemon is still my favourite, but roasting a fresh half is sublime too. Enjoy!
I can never follow a recipe exactly either. That can be a problem with cakes but we don’t eat that many and I do stick pretty closely to your cake recipes, Liz, because you have researched what works replacing eggs. So I might switch lemons to limes or something but nothing major. But with savoury recipes….
The more new ideas I read, the better. They then make me think so the next time something might be different again.
Hello Liz
I tried this recipe and it was delicious but the chickpeas were a bit on the dry side – I think because I used a metal roasting dish. I see that you often use that ceramic dish which looks Portuguese. Do you know where I can get something similar?
Marie
It was a gift from a friend who brought it back from holiday I’m afraid. Perhaps you need a smaller dish so that the chickpeas don’t get too exposed to heat without the juices from the tomatoes etc protecting them? Otherwise try covering the dish for the first half of the cooking time or adding the chickpeas half way through. Hope that helps!