What am I eating this week?

Following on from a previous theme of sheet pan cooking, I thought I'd try the same method but without meat or fish. For this sheet pan, I used chickpeas as the protein source, making this meal completely suitable for vegans.

Chickpeas are a very versatile ingredient, being the main component of hummus and falafel. They are a good source of fibre, folate, polyunsaturated fat and protein. They also contain magnesium, potassium, iron, vitamin B6 and calcium. They contain traces of molybdenum, a mineral needed by the body in very small amounts to help the body break down sulphites (a preservative found in dried fruit, wine and processed meats).

For this supper, I started off my tray bake with chunks of sweet potato, carrots and leeks. Approximately 20 minutes into cooking time, I added courgettes. Another 20 minutes later, I added baby plum toamtoes, a tin of chickpeas (drained) and tin of chopped tomatoes. Season with salt and pepper, then just before serving, a garnish of fresh basil leaves. Simple!

This could stand as a meal in it's own right, or as an accompaniment to some baked fish.