Carrot and chickpea traybake Recipe

Carrot and chickpea traybake Recipe

  • 400g tin chickpeas, drained and rinsed
  • 70-80g/2½- 2¾oz dates
  • 1 tbsp vanilla extract
  • 1 tbsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 1 free-range egg
  • 3 pinches salt
  • 1 tsp finely grated root ginger
  • 1 large carrot (approximately 160g/5¼oz), grated
  1. Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment.
  2. Blend all of the ingredients except the carrot in a food processor until smooth and well combined.
  3. Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack).
  4. Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife.
  5. Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold.
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