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.
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)
- 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!