This is the easiest traybake in the world and all the ingredients can be sourced from a local shop or mini supermarket outlet for a quick and easy mid-week supper.
I N G R E D I E N T S
1 tin chickpeas
1 pack smokey Spanish style grains
1 red pepper, chopped
1 yellow pepper, chopped
1 courgette, chopped
2 handfuls of cherry tomatoes
1/2 bag kale
Cajun seasoning or old bay seasoning (or 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon cayenne pepper)
M E T H O D
1. Pre-heat the oven to fan setting 180°C. On a tray scatter around the chickpeas, peppers, courgette and tomatoes. We use bake-o-glide roasting liners to stop things sticking and makes washing up so much easier. Add some salt and pepper and cajun seasoning or a bit of spice mix you have to hand. You can also add garlic to this too. We didn’t add oil because of the bake-o-glide but you can if you want to. Roast for around 15-20 minutes.
2. Add the kale on top and put back in the oven for 5 minutes or until the kale browns slightly.
3. Next add the grains – these are already cooked so just sprinkle all over and place back in the oven for 5 minutes.
4. Dish up and serve with a dollop of hummus and coriander. We’d have added some pumpkin seeds or sunflower seeds, pine nuts etc but didn’t have any in the pantry. Works really well though if you do have them. Instead of the Spanish grains, you can use any packet of pre-cooked rice or quinoa. And you can use up any veggies really – it is a great use-all dish. Just goes to show for a mid-week meal you can make really healthy choices using only limited ingredients.