Spiced veggie and chickpea tray bake

Easy tray bakes are always a winner, and this one packed with spiced pumpkin, cauliflower, eggplant and chickpeas is no exception. Even better, you have minimal washing up to do!

4

15m

35m

Ingredients

  • 500g kent pumpkin, cut into wedges
  • 1/2 cauliflower, cut into florets
  • 1 eggplant, cut into 3cm pieces
  • 1 red onion, cut into wedges
  • 400g can chickpeas, rinsed, drained, patted dry with paper towels
  • 1/4 cup (60ml) olive oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 1/2 cup (140g) Greek-style yoghurt
  • 1/2 tsp smoked paprika, extra

Method

STEP 1 

Preheat oven to 200°C. Line a large roasting pan with baking paper. Combine pumpkin, cauliflower, eggplant, onion and chickpeas in a large bowl. Drizzle with oil. Sprinkle with coriander, cumin, turmeric and paprika. Toss to combine.

STEP 2 

Spread the pumpkin mixture over the base of the lined pan and season. Bake for 35 mins or until the vegetables are tender and light golden.

STEP 3

Meanwhile, combine the yoghurt with half the extra paprika in a bowl.

STEP 4

Drizzle the yoghurt mixture over the vegetable mixture in the pan. Sprinkle with remaining extra paprika to serve.

Dietary information

Vegetarian
Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.