Recipes

Chickpea, Walnut & Potato Traybake

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Total Time
15 min

Serves

4

Dietary Fit

Cook Time 55 min
Total Time 15 min
Calories 534 cal
Total Fat 32 g
Saturated Fat 8.2 g
Polyunsaturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Carbohydrates 39 g
Dietary Fibre 8.1 g
Protein 18 g

INGREDIENTS

  • 700g potatoes, cut into wedges
  • 2 peppers, 1 red, 1 green, thickly sliced
  • 2 tbsp oil
  • 400g can chickpeas, drained and rinsed
  • 100g frozen sweetcorn, defrosted
  • 150g cherry tomatoes, halved
  • 100g Cheddar cheese, grated
  • 75g California Walnuts
  • Chopped parsley to garnish

PREPARATION

  1. Preheat the oven to 220oC, gas mark 7.
  2. Place the wedges and peppers on a large baking tray and toss in the oil, season well. Bake for 40 minutes until the potatoes are crispy.
  3. Toss in the chickpeas, sweetcorn and tomatoes, then scatter with Cheddar and Walnuts. Bake for a further 15 minutes until golden.
  4. Sprinkle over the parsley to serve.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.