This simple one pot wonder is full of summer goodness. Fresh seasonal vegetables and tender chickpeas are roasted in a creamy dressing. Spoonfuls of fluffy quinoa are folded in to soak up the unctuous sauce, creating an easy and flavourful dish that is perfect for lazy summer evenings.
When the days start to get warmer I invariably find I want my meals to be lighter and simpler. No one wants to be slaving over a hot stove for hours and feeling exhausted just from cooking dinner! Hot days require meals that are quick, nourishing and wholesome, yet still full of flavour. This traybake requires minimal prep and a quick roast in the oven. Which means less time spent in the kitchen and more time making the most of these languorous summer evenings.
Now on to the lovely vibrant vegetables. Crunchy asparagus, spring onion and bell peppers are all currently in season. Lightly roast the bell peppers until they become succulent and sweet. Adding the asparagus in the final 10 minutes of cooking ensures they remain firm. Because no one appreciates a limp vegetable!
The humble chickpea is a rich source of protein, fibre and B vitamins. These little beige pearls, nestled in between thick wedges of sweet bell pepper and crisp asparagus, impart a mild nutty taste. I wanted a light creamy sauce to compliment the roasted vegetables. Smooth, nutty tahini blends irresistibly with the miso, which has a rich umami flavour. Miso paste is made from fermented soy beans and is well known for its gut friendly bacteria. Only a small quantity is needed to add an earthy, salty flavour.
Finally, the paprika adds warmth to the the dish, giving the chickpeas a deep ruddy colour amongst the asparagus and blackened bell peppers. Add a final drizzle of lime for a zesty kick and within minutes you’ve made a healthy delicious meal full of plant based protein and nourishing seasonal veggies. This traybake would make an ideal addition to a summer barbecue.
Serving suggestions
– Softer grains work well with the roasted vegetables. Couscous would make a good replacement for the quinoa, although bear in mind the recipe would no longer be gluten free.
– This is a great recipe to use up any leftover vegetables. Softer veg such as aubergines or courgettes work best as they take less time to roast.
Tips
– A traybake naturally lends itself to batch cooking. Pull out another roasting tin, double up on ingredients and you have yourself a quick healthy lunch to dip into the following day.
– Store any leftovers in an airtight container in the fridge for up to 3 days. This traybake tastes just as good eaten cold for a light summer lunch.
Roasted asparagus and chickpea traybake
Ingredients
- 3 spring onions sliced
- 1 red bell pepper chopped into large chunks
- 1 yellow bell pepper chopped into large chunks
- 400 g tinned chickpeas drained and rinsed
- 1 tablespoon paprika
- 1/2 teaspoon hot chilli powder
- Black pepper to taste
- 2 tablespoons olive oil
- 150 g quinoa
- 175 g asparagus ends trimmed
- 1 tablespoon sesame seeds
- 1 1/2 tablespoons red miso paste
- 40 g tahini
- 1/2 lime juiced
Instructions
- Preheat the oven to 200°C/ fan 180°C / Gas 6.
- Prepare the spring onion and peppers and then toss into a large roasting tin along with the chickpeas. Add the spices, black pepper and drizzle over the olive oil. Combine all ingredients ensuring the vegetables are well coated. Roast in the oven for 15 minutes.
- Meanwhile rinse the quinoa in cold water. Add to the saucepan along with 450mls of water and bring to a boil. Reduce the heat to low, cover with the lid and simmer for 20 minutes until all the water has been absorbed. Turn off the heat and allow to stand for 5 minutes.
- Once the vegetables have roasted for 15 minutes, remove the roasting tin from the oven. Stir in the asparagus ensuring all the ingredients are well combined. Place the roasting tin back in the oven and cook for a further 10 minutes.
- Remove the tin from the oven and add the quinoa and sesame seeds. In a bowl mix together the red miso paste, tahini, lime juice and 3 tablespoons of water. Pour over the traybake.
- Give everything a good stir allowing the tahini sauce to coat all the vegetables and quinoa. Dish out onto plates and sprinkle over a few more sesame seeds.