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Carrot + Harissa Traybake
This traybake is incredibly, rich, sweet and tangy. The apricots, oranges and harissa paste come together to create a unique flavour sensation.
Ingredients
Ingredients
- medium carrots, quartered lengthwise + cut into chunks
- tins of chickpeas, drained + rinsed
- dried apricots, roughly chopped
- vegetable stock
- harissa paste
- oranges, 1 zested + juiced, 1 cut into wedges
- salt + pepper
- wild + basmati rice mix , or brown rice
- flaked almonds
- fresh flat-leaf parsley, roughly chopped
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Tip the carrots, chickpeas and apricots into a 25 x 35 x 4cm (14 x 9 x 2”) roasting tin.
- 3
Mix the stock with the harissa paste, orange zest and juice and some salt and pepper. Pour the liquid into the roasting tin, making sure the carrots are covered, and nestle in the orange wedges. Roast for 40 minutes until the carrots are tender and the orange wedges lightly charred.
- 4
Meanwhile, simmer the rice for 30 minutes or follow the packet instructions.
- 5
Sprinkle the almonds over the carrots and chickpeas and bake for another 5 minutes until the nuts are lightly toasted. If the liquid in the traybake is thin, crush some of the chickpeas to thicken it.
- 6
To finish, sprinkle parsley over the traybake and serve alongside the rice.
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Community reviews
Rated 4 out of 5 from 1 review
- colourfull
“it was such a nice dish! I would definitely add mire water next time or maybe extra a bit kater because it was pretty dry. would love to have a bit of a sauce”