Recipes

Chickpea, Walnut & Potato Traybake

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Total Time

70 Mins

Serves

4

Prep Time	15 Mins
Cook Time	55 Mins
Total Time	70 Mins

INGREDIENTS

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

PREPARATION

Preheat the oven to 220oC, gas mark 7.
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.
Toss in the chickpeas, sweetcorn and tomatoes, then scatter with Cheddar and Walnuts. Bake for a further 15 minutes until golden.
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.