Smoky tomato feta chickpea capsicum one pan

Jacqueline Alwill

Brown Paper Nutrition

If you want a dish that’s bursting with flavour, packs a punch of fibre and gives you an epic dose of daily healthy monounsaturated fats, then this has your name on it….


Serves 4 as a side or more as a starter dish

500g cherry tomatoes

2 medium red capsicum, seeds removed, flesh cut into 4cm chunks

1x 400g BPA free chickpeas, rinsed and drained

1 tsp ground cumin

1 tsp smoky paprika

1 tsp white miso paste

200g Greek Feta

Large handful flat leaf parsley leaves

Red wine vinegar

Sea salt and black pepper

Sourdough – toasted or fresh to serve

Heat oven to 180C. Add tomatoes and chopped capsicum to large baking tray, drizzle generously with extra virgin olive oil, season with salt and pepper and toss to coat. Bake in oven for 25-30 minutes. Whilst the tomatoes and capsicum cook, toss chickpeas with cumin, smoky paprika, miso and a touch of extra virgin olive oil. Spread around the tray with tomatoes and capsicum and then break the feta in big chunks around the tray. Drizzle feta with a bit of extra virgin olive oil. Increase the oven heat to 200C and place back in to bake for 8-10 minutes or until the feta has a lovely golden finish to it, tomatoes are blistered and all the ingredients look deliciously jammy. Once cooked, drizzle with a touch of red wine vinegar and arrange parsley around the tray. Tuck in with a wedge of sourdough bread.