Chickpea traybake pittas recipe
 This nourishing traybake combines roasted spiced chickpeas with plenty of veg before stuffing into pittas and drizzling in minty yoghurt sauce – an easy, flavour-packed dinner for any day of the week. 2 tbsp olive oil1 lemon, juice only2 garlic clove, crushed 2 tsp ras-el-hanout1 small cauliflower, leaves included, broken into small florets1 red pepper, deseeded and cut into thick wedges1 yellow pepper, deseeded and cut into thick wedges1 red onion, cut into thick wedges 400g tin chickpeas, drainedsmall bunch parsley, chopped2 tsp toasted sesame seedssalt and freshly ground black pepper 2 tbsp olive oil 1 lemon, juice only 2 garlic clove, crushed 2 tsp ras-el-hanout 1 small cauliflower, leaves included, broken into small florets 1 red pepper, deseeded and cut into thick wedges 1 yellow pepper, deseeded and cut into thick wedges 1 red onion, cut into thick wedges 400g tin chickpeas, drained small bunch parsley, chopped 2 tsp toasted sesame seeds salt and freshly ground black pepper 200g/7oz low-fat natural yoghurt 1 tbsp mint sauce 200g/7oz low-fat natural yoghurt 1 tbsp mint sauce 4 wholemeal pitta bread1 Little Gem lettuce, shreddedchilli sauce 4 wholemeal pitta bread 1 Little Gem lettuce, shredded chilli sauce Method Preheat the oven to 220C/200C Fan/Gas 7. Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking.Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt.Remove the vegetables from the oven and stir through the parsley and sesame seeds. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly. Whisk the oil, lemon juice, garlic and ras el hanout together in a large bowl. Add the vegetables and chickpeas, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking. Tip everything into a large roasting tin and shake out into an even layer. Roast for 45 minutes, giving everything a shake and a mix halfway through cooking. Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt. Meanwhile, mix the yoghurt and mint sauce in a small bowl and season with a pinch of salt. Remove the vegetables from the oven and stir through the parsley and sesame seeds. Remove the vegetables from the oven and stir through the parsley and sesame seeds. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce. Warm the pitta breads in the oven for a few minutes, then split and stuff with the roast vegetables, chickpeas and shredded lettuce. Serve with both the yoghurt and chilli sauce.