Sumac Chickpea Traybake

Sumac is packed with antioxidant plant compounds – anthocyanins, tannins, flavonoids, and others – that have anti-inflammatory effects. You can also make this with chicken or fish.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 4 - Metabolic Types (C, De, T, O, S)

Ingredients

  • 80g red onion, peeled and
    cut into 8 wedges

  • 80g leek, thickly sliced

  • 80g red or yellow pepper,
    deseeded and chopped

  • 80g radishes

  • 4 garlic cloves, unpeeled,
    crushed

  • 100g cherry tomatoes

  • 80g Tenderstem broccoli

  • 80g courgette, sliced

  • 2 x 400g tins chickpeas, drained
    and rinsed

For the sumac dressing:

  • 2 tsp sumac

  • 1 tsp smoked paprika

  • ½ tsp ground cumin

  • 1 tsp flaked sea salt

  • Juice of 1 lemon

  • 3 tbsp extra virgin olive oil

Method

  1. Preheat the oven to 190ºC. Tip the onions, leek, pepper, radishes
    and garlic into a deep roasting tray. Whisk together the dressing
    ingredients, pour over the vegetables and roast for 30 minutes.

  2. Add the tomatoes, broccoli, courgette and chickpeas to the tray and toss everything together to coat in the spiced oil. Return to the oven for 15 minutes, then serve.

    For chicken: season the chicken thighs, add to tray with the onions
    and leek and cook as above, basting halfway through.

    For salmon: season the salmon fillets and add to the tray with the
    tomatoes and broccoli, spooning over some of the oil from the tray.
    Cook as above. 

Lunch & Supper MainsPippa Campbell