Romesco chickpea traybake
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
This plant-based romesco traybake is a real weeknight winner. Roasted red peppers from a jar are a quick and convenient way to make a romesco sauce, plus there's a hidden boost of plant protein in the form of creamy silken tofu.
For this recipe you will need a blender.
Each serving provides 436 kcal, 22.9g protein, 36.2g carbohydrate (of which 11g sugars), 18.4g fat (of which 1.9g saturates), 16.3g fibre and 1.5g salt.
By Rhian Melvin
Ingredients
- 1 aubergine, cut into 2cm/¾in pieces
- 1 red onion, cut into 2cm/¾in pieces
- 2–3 tbsp olive oil
- 70g/2½oz flaked almonds
- 300g/10½oz roasted red peppers from a jar (drained weight)
- 50g/1¾oz sundried tomatoes
- 2 garlic cloves, peeled
- 300g/10½oz silken tofu, drained
- 2 tbsp tomato purée
- 1 tbsp red wine vinegar
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 500g/1lb 2oz chickpeas (drained weight – approx. 2 tins)
- salt
- chilli flakes, to serve
- fresh parsley, to serve
Method
Preheat your oven to 200C/180C Fan/Gas 6.
Add the aubergine and red onion to a deep baking dish. Drizzle with olive oil, sprinkle with a good pinch of salt and toss to coat. Place in the oven for 20 minutes, tossing halfway, until soft and golden.
Meanwhile, prepare the romesco sauce. Put a frying pan on a medium-high heat and add the flaked almonds. Toast until golden, stirring regularly so they don’t burn, then transfer to a bowl.
Add the roasted red peppers, sundried tomatoes, garlic cloves, 50g/1¾oz of the flaked almonds, silken tofu, tomato purée, red wine vinegar, smoked paprika and cayenne to a blender and blend until smooth.
When the aubergine and red onion are soft, add the chickpeas to the tray along with a generous pinch of salt, the romesco sauce and 200ml/7fl oz water. Give everything a good mix then return to the oven for 15–20 minutes until the chickpeas are tender and the sauce has thickened.
Serve topped with the remaining flaked almonds, a sprinkle of chilli flakes and fresh parsley.
Recipe tips
This is perfect served on its own or with rice, pasta, bread or a baked potato. You can even add extra water or vegetable stock to turn it into a soup!
This can be stored either in the fridge for up to 4 days or in the freezer for up to 2 months.
