Middle-Eastern traybake
A quick and easy weeknight dinner recipe! Eat with some falafel or naan on the side and you can double the recipe to eat it like a salad for lunch the next day.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
- Colander
- Whisk
- Spoon
Ingredients
- 1 aubergine
- 1 sweet potato
- 400 ml. tin of chickpeas
- 1 red onion
- 3 tbsp. of olive oil
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. harissa
- 1 clove of garlic finely chopped
- Large pinch of salt and pepper
- 3 tbsp. of tahini
- Juice of half a lemon
- Chopped mint leaves
- Chopped coriander
- Finely sliced spring onion
- Pomegranate seeds
- Optional: falafel, lamb sausages or naan
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