Dinner / Mediterranean
Crispy Chickpea Potato Traybake
Potatoes and chickpeas roast with paprika, garlic and oregano until golden. Add cherry tomatoes near the end and finish with lemon.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 220°C (425°F). Pat chickpeas dry and toss with potatoes, oil, garlic, oregano, paprika and salt.
Spread on a large baking tray and roast for 25 minutes, turning once.
Add cherry tomatoes and roast for 10–12 minutes until potatoes are tender and tomatoes burst.
Finish with lemon juice and parsley.
0 of 4 steps complete
A little kitchen know-how
- Dry chickpeas thoroughly for crisp edges and avoid crowding the tray.
Make it yours & keep it well
Replace tomatoes with red pepper strips, adding them at the start.
Storage: Refrigerate for 3 days; reheat in the oven for the best texture.
Estimated nutrition per serving
430 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; reheat in the oven for the best texture.
Can I adapt this plant-based recipe?
Replace tomatoes with red pepper strips, adding them at the start.
Keep the good food coming.
Mediterranean Vegetable Pasta Bake
Penne, zucchini, eggplant and peppers bake in oregano-tomato sauce under vegetarian mozzarella. An easy-to-share vegetable pasta dinner.
Spicy Tomato Butter Bean Skillet
Creamy butter beans warm in a chili-tomato sauce with garlic and oregano. Tear over basil for a quick, satisfying one-pan main.
Mediterranean Stuffed Zucchini Boats
Zucchini halves hold a lentil-tomato filling and a topping of vegetarian feta. Cover while baking so the shells turn tender.