Quick chickpea, leek and potato traybake

This week’s Mmmm Monday recipe is a quick chickpea, leek and potato traybake. Ready in just 30 minutes – ideal as a midweek storecupboard dinner.

Ingredients

500g baby new potatoes, large ones halved
2 large leeks, halved and sliced into 2cm pieces
1 x 400g tin chickpeas, drained
2 garlic cloves, bashed
4 sprigs fresh oregano or thyme, leaves picked
Zest of ½ orange
Olive oil, to drizzle
Salt and black pepper
1 small bunch parsley, roughly chopped

For the romesco
50g ground almonds
25g hazelnuts
1 thick slice of stale sourdough or good white bread, torn into chunks
1 tsp sweet smoked paprika 
150g jarred roasted red peppers, drained
1 tbsp sherry or red-wine vinegar
4 tbsp olive oil

Method

Heat the oven to 200C (180C fan)/ 390F/ gas 6.

Toss the potatoes, leeks and chickpeas with the garlic, oregano or thyme, orange zest, olive oil and plenty of salt and pepper on your largest roasting tray – you might want to spread them on two trays so the vegetables have enough space to crisp.

Roast for 20 minutes.

Meanwhile, start on the romesco: in the same oven, toast the nuts and bread on a baking tray for roughly six to seven minutes, until they are a little coloured.

Whizz the nuts and bread with the smoked paprika in a food processor, until you have a rough crumb.

Add the peppers, vinegar, oil and a tablespoon of water, then season and blitz again, until you have a slightly textured but silky sauce.

Once the vegetables have had their 20 minutes, take them out of the oven and toss them with half the romesco.

Return them to the oven for a further five minutes, or until golden and beginning to crisp.

Serve with extra romesco, if you like, and sprinkle with parsley leaves.

This recipe is an edited version of a recipe from Anna Jones 30 minute recipes in the Guardian. https://www.theguardian.com/food/2019/apr/26/anna-jones-30-minute-recipes