Ingredients
What you need
- 2 tins chickpeas
- 2 courgette
- 2 peppers
- 1 red onion
- 2 tbsp harissa paste
- 200g couscous
- 1 lemon
- 1 tbsp olive oil
You'll also need
oven, tray
Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
A tray roast of chickpeas, peppers, courgette, and warm spices.
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Image: Shop Sorted generated asset
Ingredients
oven, tray
Method

Heat the oven to 220C and set out a large roasting tray.

Drain and rinse the chickpeas, slice the courgettes, deseed and slice the peppers, and cut the red onion into wedges.

Toss the chickpeas and vegetables with harissa paste and olive oil, then spread out on the tray.
Contains
Gluten

Roast for 22 to 25 minutes, turning once, until the vegetables are soft and lightly charred.

Meanwhile, put the couscous in a heatproof bowl, pour over 240ml boiling water, cover, and leave for 5 minutes before fluffing with a fork.

Squeeze lemon over the roasted chickpeas and serve them over the couscous with any tray juices.