Harissa Chickpea Traybake

Harissa chickpea traybake is vegan, takes almost no effort, and is genuinely one of my most-requested dinners. I would not have predicted this a few years ago. The chickpeas get crispy and slightly caramelised at the edges, the harissa adds heat and depth, and the whole thing comes together in under forty-five minutes from a basically bare pantry.

The heat level of harissa varies enormously between brands and styles. Rose harissa is milder and slightly floral; regular harissa is punchier. I use regular and add a full two tablespoons because we like heat in this house — start with one if you're not sure, you can always add more at the table.

I top this with cooling yoghurt (technically not vegan, but we're not being doctrinaire about it), fresh herbs and a squeeze of lemon. It needs these. They balance the heat and richness of the harissa in a way that makes the whole thing complete. Serve with flatbread or over couscous.

Ingredients

• 2 × 400g tins chickpeas, drained and rinsed
• 2 tbsp harissa paste
• 1 red capsicum, sliced
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 200g cherry tomatoes
• 3 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper
• Plain yoghurt, fresh mint, coriander and lemon to serve

Method

Step 1

Preheat oven to 210°C. Pat the chickpeas very dry with paper towel — this is what allows them to get crispy.

Step 2

Toss the chickpeas, capsicum, zucchini, red onion and cherry tomatoes together on a large baking tray with the harissa, olive oil and cumin. Season with salt and pepper. Spread in a single layer.

Step 3

Roast for 30–35 minutes, tossing once halfway, until the chickpeas are golden and slightly crispy and the vegetables are caramelised.

Step 4

Serve topped with yoghurt, fresh mint and coriander, and a generous squeeze of lemon. Add flatbread or couscous alongside.