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    <!-- Recipe -->
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          Potato, leek and chickpea traybake with quick romesco
        </h1>

        <!-- Info -->

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        <p class="metadata">
          <!-- Cook time, prep time, servings, difficulty -->

          <b>Prep Time: </b><span itemprop="prepTime">15 min</span>

          <b>Cook Time: </b><span itemprop="cookTime">25 min</span>

          <b>Total Time: </b><span itemprop="totalTime">45 min</span>

          <!-- Source -->

          <b>Source: </b>

          <a
            itemprop="url"
            href="https://www.theguardian.com/food/2019/apr/26/anna-jones-30-minute-recipes"
          >
            <span itemprop="author">The Guardian - Anna Jones</span>
          </a>
        </p>

        <div class="clear"></div>
      </div>

      <div class="left-column">
        <!-- Ingredients -->

        <div class="ingredientsbox">
          <h3 class="subhead">Ingredients</h3>
          <div class="ingredients text">
            <p class="line" itemprop="recipeIngredient">
              <strong>500</strong>g baby new potatoes, large ones halved
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>2</strong> large leeks, halved and sliced into 2cm pieces
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>1</strong> x 400g tin chickpeas, drained
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>2</strong> garlic cloves, bashed
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>4</strong> sprigs fresh oregano or thyme, leaves picked
            </p>
            <p class="line" itemprop="recipeIngredient">Zest of ½ orange</p>
            <p class="line" itemprop="recipeIngredient">
              Olive oil, to drizzle
            </p>
            <p class="line" itemprop="recipeIngredient">
              Salt and black pepper
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>1</strong> small bunch parsley, roughly chopped
            </p>
            <br />
            <p class="line" itemprop="recipeIngredient">- For the romesco</p>
            <p class="line" itemprop="recipeIngredient">
              <strong>50</strong>g ground almonds
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>25</strong>g hazelnuts
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>1</strong> thick slice of stale sourdough or good white
              bread, torn into chunks
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>1</strong> tsp sweet smoked paprika
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>150</strong>g jarred roasted red peppers, drained
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>1</strong> tbsp sherry or red-wine vinegar
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>4</strong> tbsp olive oil
            </p>
          </div>
        </div>

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        <!-- Description -->

        <div class="descriptionbox">
          <h3 class="subhead">Description</h3>
          <div itemprop="description" class="description text">
            <p>
              This potato traybake packs in lots of flavour for the time it
              takes to prepare, thanks to the quick romesco.
            </p>
          </div>
        </div>

        <!-- Directions -->

        <div class="directionsbox">
          <h3 class="subhead">Directions</h3>
          <div itemprop="recipeInstructions" class="directions text">
            <p class="line">Heat the oven to 200C (180C fan)/ 390F/ gas 6.</p>
            <p class="line">
              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.
            </p>
            <p class="line">Roast for 20 minutes.</p>
            <p class="line">
              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.
            </p>
            <p class="line">
              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.
            </p>
            <p class="line">
              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.
            </p>
            <p class="line">
              Serve with extra romesco, if you like, and sprinkle with parsley
              leaves.
            </p>
          </div>
        </div>

        <!-- Notes -->

        <!-- Nutrition (in regular mode it goes below the notes) -->

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