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Nadiya Hussain’s Chickpea and Chicken Traybake
From the book
Cook Once, Eat Twice
Creative, efficient, and cost-effective recipes that hero simple fresh ingredients.
Clever ideas for meal planning and transforming leftovers into delicious meals.
Stretch the weekly shop further with batch-cooked dinners and freezer-friendly bakes.
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Introduction from Nadiya Hussain
I love a traybake and this one is no less loved than all the others that I make! Packed full of veg and flavour, this is the kind of thing I make on repeat for an easy life and a delicious dinner each and every single time.
Ingredients
Method
Preheat the oven to 180°C and have a large roasting dish ready to put this beautiful thing together.
Pour a generous drizzle of oil into the base of the dish and now it’s time to get it all in. Add the garlic, red onion, aubergine, chickpeas and lemon slices.
Using a pestle and mortar, lightly crush the coriander and cumin seeds. Add with the salt, paprika, turmeric and the chicken drumsticks. Get your hands in and give everything a really good mix around so it’s all coated.
Pop into the oven for 45 minutes till the chicken is cooked and the vegetables are tender.
To serve, sprinkle over the chopped coriander and drizzle over the tahini and chilli oil. It is now ready to take to the middle of the table.
TIP: Never throw away the liquid from chickpea water– you can make great vegan meringues with it!
Also makes: Spiced Chicken Topped Hummus.
Reviews
5 out of 5 stars
1 Ratings
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