Broccoli and potato traybake with chickpeas

What you’ll need

Large rimmed baking tray; Bowl, board and knife; Measuring spoons and spatula.

Ingredients

• 400 g potatoes, scrubbed and cut into roughly 2 cm pieces
• 250 g broccoli, cut into medium florets; thick stems peeled and sliced
• 1 × 400 g tin chickpeas, drained, rinsed and patted dry (about 240 g drained)
• 1 1/2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt, plus more to taste
• 100 g plain yogurt
• 1 lemon: 1 tablespoon juice, remaining wedges to serve
• Black pepper, to taste
• 5 g parsley, chopped (optional)

Let’s make dinner.

1. Heat the oven to 220°C conventional or 200°C fan. Toss the potatoes on the tray with 1 tablespoon oil, paprika, garlic powder and the salt. Spread into one layer and roast for 20 minutes.
2. Toss the broccoli and chickpeas with the remaining 1/2 tablespoon oil. Turn the potatoes, add the broccoli and chickpeas, and spread everything out. Use a second tray if the vegetables are piled up.
3. Roast for another 15–20 minutes, turning once, until the potatoes are tender in the centre and the broccoli has tender stems and browned edges. Remove pieces that finish sooner if necessary.
4. Mix the yogurt with 1 tablespoon lemon juice and black pepper. Taste the vegetables and adjust seasoning. Divide the traybake between two plates and serve with the yogurt and remaining lemon wedges. Add the parsley, if using.