Mediterranean Style Chorizo and Chickpea Traybake
with Roasted Veg, Herby Soured Cream and Flaked Almonds
- Milk
- Almonds
- Nuts
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Hazelnuts
- Nuts
- Pecan Nuts
- Walnuts
- Cashew nuts
- Almonds
- Macadamia Nuts
- Pistachio nuts
- Brazil nuts
This smoky and sweet traybake is a weeknight hero, letting the oven do all the work! Earthy chickpeas, roasted courgette and tender butternut squash are infused with a blend of Mediterranean herbs and the salty, deep flavour of chorizo.
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Courgette
(May contain traces of: Celery)
1 carton(s)
Chickpeas
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
60 grams
Diced Chorizo
(Contains: Milk)
1 bunch(es)
Flat Leaf Parsley
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Hazelnuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Almonds, Macadamia Nuts, Pistachio nuts, Brazil nuts)
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks and pop it onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over half the Mediterranean style seasoning, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 2cm pieces.
Drain and rinse the chickpeas in a sieve. Halve and peel the red onion, then cut each half into roughly 3cm wedges.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Add the courgette, onion wedges and chickpeas to another baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the remaining Mediterranean style seasoning. Toss to coat, then spread out in a single layer.
Roast on the middle shelf of your oven until the veg has softened, 18-20 mins.
Halfway through, add the chorizo and toss together. Add the garlic parcel to the tray and roast for the remaining time.
While everything's in the oven, roughly chop the parsley (stalks and all).
Pop the parsley and soured cream into a small bowl and mix together. Set aside.
When everything's ready, remove the trays from the oven.
Allow the garlic to cool slightly, then cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it into the herby soured cream.
Add the roasted veg, chorizo and chickpea mix to the butternut tray and toss together.
Share the chorizo and chickpea traybake out between your bowls.
Sprinkle on the almonds and dollop on the herby soured cream to finish.
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