Bravas-style potato traybake with chickpeas and green beans

Method

1. Heat the oven to 220°C (200°C fan). Cut the potatoes into 3 cm chunks and put them on a large baking tray with 2 tbsp of the olive oil, 1 tsp of the smoked paprika and a good pinch of salt. Toss and spread out.
2. Roast the potatoes for 25 minutes, turning once, until they are golden and crisp at the edges.
3. In the meantime, drain and rinse the chickpeas. Deseed the red pepper and cut it into strips, trim and halve the green beans, and crush the garlic.
4. In a bowl, stir the tomato purée with the remaining 1 tbsp olive oil, the remaining 1 tsp paprika and 3 tbsp water to make a loose paste. Add the chickpeas, pepper and green beans and turn to coat.
5. Tip the coated vegetables onto the tray with the potatoes and stir everything together. Roast for 15 to 20 minutes, until the beans are tender and the chickpeas are crisp.
6. While that roasts, stir the vegan mayonnaise with half of the crushed garlic and a squeeze of lemon juice from the half lemon. Add the rest of the garlic to the tray for the last 5 minutes of roasting.
7. Dollop the garlic mayonnaise on top of the traybake, or serve it on the side.

Tip The garlic in the mayonnaise is raw, so start with less and add more to taste.

Photo made with AI.

From Nosha · nosha.app