Potato, leek and chickpea traybake with quick romesco

Prep Time: 15 min Cook Time: 25 min Total Time: 45 min Source: The Guardian - Anna Jones

Ingredients

              500g baby new potatoes, large ones halved
            
              2 large leeks, halved and sliced into 2cm pieces
            
              1 x 400g tin chickpeas, drained
            
              2 garlic cloves, bashed
            
              4 sprigs fresh oregano or thyme, leaves picked
            
Zest of ½ orange

              Olive oil, to drizzle
            
              Salt and black pepper
            
              1 small bunch parsley, roughly chopped
            
- For the romesco

              50g ground almonds
            
              25g hazelnuts
            
              1 thick slice of stale sourdough or good white
              bread, torn into chunks
            
              1 tsp sweet smoked paprika
            
              150g jarred roasted red peppers, drained
            
              1 tbsp sherry or red-wine vinegar
            
              4 tbsp olive oil

Description

This potato traybake packs in lots of flavour for the time it takes to prepare, thanks to the quick romesco.

Directions

Heat the oven to 200C (180C fan)/ 390F/ gas 6.

              Toss the potatoes, leeks and chickpeas with the garlic, oregano or
              thyme, orange zest, olive oil and plenty of salt and pepper on
              your largest roasting tray – you might want to spread them on two
              trays so the vegetables have enough space to crisp.
            
Roast for 20 minutes.

              Meanwhile, start on the romesco: in the same oven, toast the nuts
              and bread on a baking tray for roughly six to seven minutes, until
              they are a little coloured.
            

              Whizz the nuts and bread with the smoked paprika in a food
              processor, until you have a rough crumb. Add the peppers, vinegar,
              oil and a tablespoon of water, then season and blitz again, until
              you have a slightly textured but silky sauce.
            

              Once the vegetables have had their 20 minutes, take them out of
              the oven and toss them with half the romesco. Return them to the
              oven for a further five minutes, or until golden and beginning to
              crisp.
            

              Serve with extra romesco, if you like, and sprinkle with parsley
              leaves.
            