Tray-bake chickpea tagine
Ready in 1 hour
400g sweet potatoes
2 red peppers
1 large aubergine
3 small red onions, cut into wedges
3 tbsp olive oil
half a lemon cut into large chunks
3 tbsp harissa paste
400g can chickpeas, drained and rinsed
100g green olives, pitted and halved
handful coriander, roughly chopped
1 Preheat the oven to 200 ̊C/180 ̊C fan/gas 6. Cut the sweet potatoes, peppers and aubergine into bite-size chunks. Place the sweet potatoes and onion in a large roasting tin and drizzle over the oil. Roast for 20 minutes.
2 Add the peppers, aubergine, lemon and harissa paste. Season and combine well. Roast for 15 minutes, stir in the chickpeas and olives and roast for 10 minutes more. Scatter with coriander and serve with couscous, yoghurt and warmed flatbreads.
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