Equipment
* optional
Ingredients
Vegetable and Chickpea Traybake
- 480 g cooked chickpeas, rinsed and drained
- 2 red bell pepper, seeded and sliced into 2 cm strips
- 2 zucchini, sliced into 1.5 cm half-moons
- 1 red onion, peeled and cut into 2 cm wedges
- 45 ml olive oil
- 4 g smoked paprika
- 2 g ground cumin
- 4 g fine sea salt
- 1 g black pepper, freshly cracked
Romesco Sauce
- 200 g roasted red peppers, drained and blotted dry
- 40 g blanched almonds, raw skins removed
- 2 garlic, peeled
- 30 g tomato paste
- 15 ml sherry vinegar
- 45 ml extra virgin olive oil
- 2 g smoked paprika
- 2 g fine sea salt
Garnish and Serving
- 30 g whole almonds, raw, roughly chopped
- 15 g fresh flat-leaf parsley, finely chopped
- 1 lemon, sliced into 4 wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 546 kcal
- Protein
- 17 g
- Carbohydrates
- 51 g
- Fat
- 34 g
- Fiber
- 15 g
- Zinc
- 2.2 mg
- Water
- 218 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F) with a wire rack positioned in the center.
Rinse the cooked chickpeas under cold water, drain thoroughly, and roll them gently between paper towels to remove all surface moisture.
Slice the trimmed red bell peppers into 2 cm wide strips, slice the trimmed zucchini into 1.5 cm thick half-moons, and cut the peeled red onion into 2 cm wedges on a cutting board using a chef's knife.
Transfer the dried chickpeas, sliced bell peppers, zucchini, and red onion wedges into a large mixing bowl, add 45 ml olive oil, 4 g smoked paprika, 2 g ground cumin, 4 g fine sea salt, and 1 g black pepper, and toss until evenly coated.
Line a rimmed baking sheet with parchment paper and spread the seasoned chickpeas and vegetables across the pan in a single, uncrowded layer.
Roast the traybake in the preheated oven at 200°C (400°F) for 25 minutes until the vegetables are tender-crisp and beginning to brown along the edges.
Place the 200 g drained roasted red peppers, 40 g blanched almonds, 2 peeled garlic cloves, 30 g tomato paste, 15 ml sherry vinegar, 45 ml extra virgin olive oil, 2 g smoked paprika, and 2 g fine sea salt into a food processor and pulse until thick, cohesive, and finely textured, scraping down the bowl with a silicone spatula.
Carefully remove the rimmed baking sheet from the oven, scatter the 30 g roughly chopped whole almonds across the vegetables, and return the pan to bake at 200°C (400°F) for 5 minutes until the nuts are fragrant and golden.
Spoon generous dollops of the blended romesco sauce across the warm roasted vegetables and chickpeas directly on the sheet pan, or spread the sauce over plates and spoon the roasted medley on top.
Sprinkle the chopped fresh flat-leaf parsley over the dish and serve immediately with fresh lemon wedges alongside for squeezing.
Chef's Notes
- Rubbing the dried chickpeas gently between tea towels often sloughs off their papery outer skins; removing loose skins allows oil and spices to adhere directly to the legumes for superior crisping.
- Serve the romesco sauce at room temperature rather than chilled from the refrigerator so the fruity nuances of the extra virgin olive oil remain aromatic and liquid.
- Cut the zucchini into thick 1.5 cm half-moons; cutting zucchini too thin causes rapid water loss and collapse before the chickpeas have sufficient time to crisp.
- Leftover romesco sauce stores well on its own for up to a week and doubles as a bright condiment for grilled flatbreads, eggs, or steamed potatoes.
Storage
Refrigerator: 4 days — Store roasted vegetables and romesco sauce in separate airtight containers at or below 4°C (40°F) to maintain vegetable texture.
Reheating: Spread chilled vegetables onto a baking sheet and heat in an oven preheated to 180°C (350°F) for 10 to 12 minutes until steaming hot and reaching an internal temperature of at least 74°C (165°F), then top with room-temperature romesco sauce.
Troubleshooting
Vegetables and chickpeas emerge soggy with excess pooled water instead of browned edges
Cause: The baking sheet was overcrowded or the chickpeas were not dried sufficiently before roasting, causing ingredients to steam
Fix: Increase oven heat to 220°C (425°F) and bake for an additional 6 to 8 minutes to evaporate standing surface moisture
Prevention: Thoroughly pat chickpeas dry with paper towels and divide ingredients between two baking sheets if they cannot sit in a single uncrowded layer
Almond garnish tastes bitter and looks blackened
Cause: Almonds were added too early in the roasting cycle or baking sheet was placed too close to the upper heating element
Fix: Discard charred nuts from the tray, toast a fresh portion of chopped almonds in a dry skillet over medium-low heat for 3 minutes, and scatter over before serving
Prevention: Add the garnish almonds exclusively during the final 5 minutes of roasting on the center rack
Romesco sauce turns thin and separates into oil and liquid puddles
Cause: Jarred red peppers contained excess brine that weakened the emulsion
Fix: Pulse an additional 15 g of finely ground almonds or breadcrumbs into the processor to bind excess liquid
Prevention: Firmly blot jarred roasted peppers with paper towels before placing them into the food processor
Cultural Context
Originating in the coastal fishing hub of Tarragona in Catalonia, Spain, romesco sauce was traditionally hand-pounded by fishermen using dried nyora peppers, toasted nuts, garlic, and olive oil to accompany the day's catch. Over centuries, this piquant blend transitioned into a centerpiece of Spanish garden cooking, widely celebrated during winter and spring calçotadas to coat sweet charred vegetables. This traybake reimagines classic Catalan flavors by marrying the nutty sauce with hearty roasted pulses and garden produce.
