Cauliflower & Chickpea Tray Bake
Recipe: #35368
August 03, 2020
Categories: Beans, Chickpeas/Garbanzo, Onions, Oven Bake Gluten-Free, No Eggs, Vegan, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, Vegan Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (456.6 g)
- Calories 335.4
- Total Fat - 16.4 g
- Saturated Fat - 4.4 g
- Cholesterol - 31.7 mg
- Sodium - 694.5 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 5.2 g
- Sugars - 12.7 g
- Protein - 26.6 g
- Calcium - 281.4 mg
- Iron - 2.5 mg
- Vitamin C - 36.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200C/180C fan forced.
Step 2
Combine the garlic, lemon rind, chilli and oil in a small bowl and place the cauliflower, zucchini and onion on a large baking dish and drizzle over the garlic mixture and season and bake for 25 minutes.
Step 3
Add the chickpeas to the dish and bake for a further 15 minutes or until golden and tender.
Step 4
Meanwhile, combine the yoghurt, lemon juice, tahini and hot water in a small bowl.
Step 5
Stir the baby spinach through the baked vegetables until just wilted and drizzle over the yoghurt mixture to serve.
Tips
No special items needed.
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