Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‘Is it good? Does it give pleasure? … Check This Amazing Recipe: Carrot and chickpea traybake
How to Make Carrot and chickpea traybake
less than 30 mins
30 mins to 1 hour
Makes 16 pieces
- 400g tin chickpeas
- 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
Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment.
Blend all of the ingredients except the carrot in a food processor until smooth and well combined.
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).
Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife.
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.