A traybake of turmeric-roasted vegetables and chickpeas with a tahini drizzle

Turmeric-Roasted Vegetable & Chickpea Traybake

ByFit and Healthy Being Editorial Team

Anti-inflammatory eating is less about single superfoods and more about a colourful, plant-rich pattern — and this traybake is a template for exactly that. Turmeric, ginger and olive oil join roasted vegetables and chickpeas, with a tahini drizzle to finish. Roast a big tray and use the leftovers through the week.

A traybake of turmeric-roasted vegetables and chickpeas with a tahini drizzle

Turmeric-Roasted Vegetable & Chickpea Traybake

A colourful anti-inflammatory traybake: turmeric, ginger and olive oil with roasted vegetables and chickpeas, finished with a tahini drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 carrots cut into batons
  • 1 courgette sliced
  • 1 red pepper cut into chunks
  • 1 red onion cut into wedges
  • 400 g tin chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 2 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • salt and black pepper
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • fresh coriander to serve

Method
 

  1. Heat the oven to 200C. Toss the vegetables and chickpeas with the olive oil, turmeric, ginger, cumin, salt and pepper on a large baking tray.
  2. Roast for 30 to 35 minutes, turning once, until golden and tender at the edges.
  3. Whisk the tahini and lemon juice with a splash of water until pourable.
  4. Drizzle the tahini over the traybake and scatter with fresh coriander to serve.

Read next: Anti-Inflammatory Eating for Women Over 45 — a simple, everyday guide.

Similar Posts