Vegan traybake with butternut, chickpeas and harissa

Name: Vegan traybake with butternut, chickpeas and harissa
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: Werelds
Ingredients: 1 medium (about 2 lb), peeled and cubed butternut squash; 2 cans (15 oz each), drained canned chickpeas; 2, cut into wedges red onions; 1, sliced red bell pepper; 2 tbsp harissa; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1, cut into wedges lemon; 1/4 cup, chopped cilantro; to taste salt; to taste black pepper

3 weken geleden

My favorites

My meal plan

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

A colorful one-pan dinner with spicy harissa, tender butternut and crisp-edged chickpeas.

Serves: 4 people

Preparation time: 30 min

Ingredients

butternut squash – 1 medium (about 2 lb), peeled and cubed
canned chickpeas – 2 cans (15 oz each), drained
red onions – 2, cut into wedges
red bell pepper – 1, sliced
harissa – 2 tbsp
olive oil – 3 tbsp
ground cumin – 1 tsp
smoked paprika – 1 tsp
lemon – 1, cut into wedges
cilantro – 1/4 cup, chopped
salt – to taste
black pepper – to taste

Method

STEP 1
Heat the oven to 425°F. Put the butternut, chickpeas, onions and bell pepper on a large baking tray.
STEP 2
Mix the harissa with the olive oil, cumin, smoked paprika, salt and black pepper. Toss everything well with the seasoning.
STEP 3
Roast for 30 to 35 minutes, stirring once, until the butternut is tender and the chickpeas are browned at the edges.
STEP 4
Squeeze over the lemon wedges and scatter with cilantro before serving.