The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa-roasted roots & chickpeas traybake
This recipe proves that vegetables don’t need much encouragement to steal the show! Beetroot, carrots and onions are roasted until sweet and golden, then coated in a rich, smoky-spiced mix of chickpeas, harissa, tomato and fresh herbs. A drizzle of garlic yogurt and a scattering of fresh herbs finish off this gloriously colourful one-tray dinner.
SWK: High protein
Plants 6
SWK: High fibre
one tray
Serving size
Ingredients
- 2 carrot
- 1 onion
- 400g raw beetroot
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 230g chickpeas (Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 2 tbsp tomato purée
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 399
Protein: 22g
Carbs: 63g
Fat: 5.3g
Ingredients
- 4 carrot
- 2 onion
- 800g raw beetroot
- 4 tsp cumin seeds
- 2 tsp ground coriander
- 1 handful of fresh coriander
- 2 handful of fresh mint
- 460g chickpeas (Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 4 tbsp tomato purée
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 386
Protein: 21g
Carbs: 61g
Fat: 5.1g
Harissa-roasted roots & chickpeas traybake
This recipe proves that vegetables don’t need much encouragement to steal the show! Beetroot, carrots and onions are roasted until sweet and golden, then coated in a rich, smoky-spiced mix of chickpeas, harissa, tomato and fresh herbs. A drizzle of garlic yogurt and a scattering of fresh herbs finish off this gloriously colourful one-tray dinner.
Cook time:
50 mins
Cuisine:
Moroccan
Food group:
Dairy
Allergens: Milk
Cooking Instructions
Before you start
- 1x baking dish
- 1x large measuring jug or bowl
In go the veg
- Dice the carrots into 2cm chunks. Peel the onions and cut each into 8 wedges. Trim and peel the beetroot, then cut each into 6-8 wedges (depending on size).
- Add the veg to a large non-stick baking dish and scatter over the cumin seeds and ground coriander. Spritz with cooking spray and roast for 30 mins, until soft.
Time to prep
- Meanwhile, finely chop half the fresh coriander and half the mint leaves.
- Put the chickpeas and their water, the harissa paste, tomato purée, half the garlic paste, 50ml water (100ml for 4 portions) and the chopped herbs into a large measuring jug.
- In a separate bowl, stir the remaining garlic paste into the yogurt and set aside.
Roast away!
- When the veg are done, pour the chickpea mixture into the baking dish and stir to coat the veg.
- Put back in the oven for 10 mins, or until bubbling.
Dinner is served
- Drizzle the garlicky yogurt over the bake, and finish with the remaining herb leaves.