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Spiced Chickpea and Pepper Traybake
Spiced Chickpea and Pepper Traybake

Spiced Chickpea and Pepper Traybake

with Tomato Pesto Couscous and Chive Yoghurt

This delicious Spiced Chickpea and Pepper Traybake has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
New
WeightWatchers
Veggie
Allergens:
Cereals containing gluten
Celery
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

1

Chickpeas

1

Bell Pepper

(May contain traces of: Celery)

2

Garlic Clove**

1

Roasted Spice and Herb Blend

190

Baby Plum Tomatoes

1

Chives

120

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

10

Vegetable Stock Paste

(Contains: Celery)

75

Greek Style Natural Yoghurt

(Contains: Milk)

25

Red Pepper Chilli Jelly

50

Fresh Pesto

(Contains: Milk)

Not included in your delivery

240

Boiled Water for the Couscous

Nutritional information

Energy (kcal)587 kcal
Energy (kJ)2456 kJ
Fat20.5 g
of which saturates5.6 g
Carbohydrate75.2 g
of which sugars17.6 g
Protein18.5 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Kettle
Baking Tray
Aluminum Foil
Kitchen Shears
Bowl
Cling Film

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Drain and rinse the chickpeas in a sieve.

Halve the pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press).

Traybake Time
2

Pop the chickpeas and pepper onto a large baking tray.

Drizzle with oil and sprinkle over the garlic and roasted spice and herb blend. Season with salt and pepper, then toss to coat.

Pop the tomatoes onto a piece of foil with a drizzle of oil and season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Place the parcel onto the baking tray alongside the chickpeas and pepper.

Chop the Chives
3

When the oven is hot, pop your tray onto the top shelf of your oven and roast until the pepper is cooked and chickpeas are golden, 15-18 mins.

Meanwhile, finely chop the chives (use scissors if easier).

Cook the Couscous
4

Place the couscous in a medium bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

Finishing Touches
5

Meanwhile, in a small bowl, mix together the yoghurt and half the chives. Season with salt and pepper. 

When everything's ready, remove the tray from your oven. Drizzle the red pepper chilli jam over the chickpeas and pepper, then toss to coat. 

Fluff up the couscous with a fork, then stir through the pesto, remaining chives and roasted tomatoes.

Serve
6

Share the pesto couscous between your bowls and top with the spiced chickpeas and roasted pepper.

Spoon over the chive yoghurt to finish.

Enjoy!

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