Roasted Capsicum and Chickpea Tray Bake

Ingredients

• 2 tin chickpeas, drained and patted dry
• 2 piece red capsicum, cut into strips
• 1 piece red onion, cut into wedges
• 2 piece zucchini, thickly sliced
• 3 tablespoon olive oil
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 piece lemon, juiced
• 1/2 bunch coriander, roughly chopped
• 2 cup couscous, cooked, to serve

Instructions

1. 1Preheat the oven to 210°C and line a large oven tray with baking paper.
2. 2Toss the chickpeas, capsicum, onion and zucchini on the tray with the oil, cumin, paprika and a pinch of salt.
3. 3Spread everything into a single layer.
4. 4Roast for 35 minutes, turning once halfway, until the vegetables are browned at the edges.
5. 5Squeeze the lemon juice over the tray and scatter with coriander.
6. 6Serve the vegetables and chickpeas over the cooked couscous.