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Rainbow vegetable and chickpea tray bake

Rainbow vegetable and chickpea tray bake

Serves: 4
Cooking time: 65 minutes

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Ingredients

  • 1 of our Kallo Organic Garlic and Herb stock cubes, the equivalent of 1 tbsp of Garlic & Mixed Herbs stock paste
  • 3 tbsp olive oil
  • 2 small red onion, cut into thin wedges
  • 1/2 butternut squash, approx. 500g, cut into 1cm cubes, seeds reserved
  • 4 beetroot, approx. 400g, scrubbed clean and cut into 1cm cubes
  • 2 courgettes, cut into thick slices
  • 400g tin of chickpeas, drained
  • 2 garlic cloves, finely sliced
  • 200g baby spinach, washed

How to make

  1. Preheat the oven to 200c/180c fan/gas mark 6.
  2. Mix the stock cube, oil and some black pepper using the back of a teaspoon to form a thin paste. Toss all the remaining ingredients except the spinach in almost all of the oil mixture and spread out over one very large baking tray or two medium sized ones lined with baking paper. Mix the remaining oil with the butternut squash seeds and spread out over a separate small, lined baking tray.
  3. Roast the vegetables for 40-45 minutes until just cooked through and golden in places. Add the squash seeds to the oven for the final 25 minutes of cooking time until they are golden and crunchy. When the vegetables have 3 minutes left, stir through the spinach and return to the oven for the final few minutes to wilt.
  4. Scatter over the toasted seeds to serve.
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Use with ...

Organic Garlic & Herb Stock Cubes
Organic Garlic & Herb Stock Cubes
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