Charred Apricot and Chickpea Pan Bake

Ingredients

• canned chickpeas, drained2 cans
• apricots, halved and pitted8
• cherry tomatoes2 cups
• red onion, sliced1
• olive oil3 tbsp
• garlic, minced3 cloves
• smoked paprika1 tsp
• ground coriander1 tsp
• vegetable broth3/4 cup
• baby spinach3 cups
• preserved lemon, finely chopped1 tbsp
• parsley, chopped1/4 cup

Method

1. 1Heat the oven to 425°F and oil a wide baking dish or skillet.
2. 2Toss chickpeas, apricots, tomatoes, and onion with olive oil, garlic, smoked paprika, coriander, and salt.
3. 3Spread the mixture in the pan and pour the broth around the edges.
4. 4Roast for 20 to 25 minutes until the fruit softens and the tomatoes blister.
5. 5Stir in the spinach and preserved lemon and roast 3 minutes more until wilted.
6. 6Scatter parsley over the top and serve hot with crusty bread or grains.
7. 7Spoon the pan juices over each portion for extra flavor.

Tips

• Choose ripe but firm apricots so they keep some shape in the oven.
• A handful of toasted almonds makes a great crunchy topping if you want extra texture.

Nutrition