Chickpea traybake pittas

This is made possible by BBC Foods!

Ingredients

For the traybake

• 2 tbsp olive oil
• 1 lemon, juice only
• 2 garlic clove, crushed
• 2 tsp ras-el-hanout
• 1 small cauliflower, leaves included, broken into small florets
• 1 red pepper, deseeded and cut into thick wedges
• 1 yellow pepper, deseeded and cut into thick wedges
• 1 red onion, cut into thick wedges
• 400g tin chickpeas, drained
• small bunch of parsley, chopped
• 2 tsp toasted sesame seeds
• salt and freshly ground black pepper

For the yoghurt sauce

• 200g/7oz low-fat natural yoghurt
• 1 tbsp mint sauce

To serve

• 4 wholemeal pitta bread
• 1 Little Gem lettuce, shredded
• chilli sauce

Method

Before starting this, make sure to preheat the oven to 220C/200C Fan/Gas 7.

1. Whisk the oil, lemon juice, garlic and ras el hanout together in a bowl, ensure this is a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix.
2. Tip everything into a large roasting tin and shake it out into an even layer. Roast for 45 minutes.

3. Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt.

4. Remove the vegetables from the oven and stir through the parsley and sesame seeds. Warm the pitta pieces of bread in the oven for a couple of minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce.

5. Serve with both the yoghurt and chilli sauce.

Banner and Image Credit: BBC