Smoky carrot & chickpea traybake

• olive oil↗4 tbsp tbsp
• red onion↗1

  thickly sliced

• garlic cloves↗4

  finely chopped

• smoked paprika↗1 tsp tsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• ground cinnamon↗½ tsp tsp
• chilli flakes↗½ tsp tsp
• carrots↗500g g

  cut into 2cm-thick chunks

• cherry tomatoes↗400g can g
• chickpeas↗700g jar g

  drained, or 2 x 400g cans chickpeas, drained

• lemon↗1

  zested and juiced

• feta↗100g g

  crumbled

• soft herbssmall handful of

  roughly chopped (we used dill and coriander)

• flatbreads

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Toss 1 tbsp oil, the onion, garlic, spices, carrots, cherry tomatoes and chickpeas together in a large roasting tin. Swill out the tomato can with water and pour this over. Season well and stir in a splash of the lemon juice, then roast for 35-40 mins until the carrots are tender and the sauce has reduced.

2. 2

   Meanwhile, combine the lemon zest, feta and herbs with the remaining 3 tbsp oil and set aside.

3. 3

   Season the traybake to taste with salt, pepper and lemon juice, then scatter over the feta mixture and serve with flatbreads for scooping up the carrots and chickpeas.