- Chorizo, Sweet Potato & Chickpea Tray Bake.jpg (48.7 KiB) Viewed 29 times
Takes: 55 minutes
Serves: 6
No nutritional information available.
Ingredients
- 1 kg sweet potato, peeled and sliced thickly into rounds
- 2 red onions, cut into wedges
- 2 x 400g can chickpeas, drained and rinsed
- 200g cured chorizo, thickly sliced
- 3 tsp fennel seeds
- 500g cherry tomatoes
- 200g feta, crumbled
- 2 tbsp red or white wine vinegar
- Parsley and dill sprigs, to garnish (optional)
For the dressing:
- 115g honey
- 80ml extra virgin olive oil
- 2 tsp smoked paprika
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. For the dressing, combine the honey, olive oil and smoked paprika in a small jug. Season with salt and pepper, then stir to combine.
2. Line the oven tray with baking paper. Place the sweet potatoes, red onions and chickpeas in the tray, then pour over half the dressing and toss to coat. Scatter over the fennel seeds and season well.
3. Bake for 25 minutes, then remove the tray from the oven. Add the chorizo, cherry tomatoes and crumbled feta. Return to the oven and bake for a further 10 minutes, or until the chorizo is piping hot throughout, the tomatoes are softened and the feta is golden.
4. Stir the red wine vinegar into the remaining dressing.
5. Scatter the tray bake with the parsley and dill sprigs, if using, and drizzle over the remaining dressing. Serve with toasted sourdough, if liked.
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