Double Mumbai Prawn & Chickpea Traybake
with Roast Beetroot & Tamarind Chutney
- Crustaceans
- Soy
When you bake prawns on a tray with roasted veggies and warming Mumbai flavours, it allows all the delicious aromas to bake into each other. All you have to do is sit back, relax and watch this traybake work its magic and you’ll have dinner plated up in no time.
Ingredients
1
Beetroot
1
Carrot
1
Spring Onion
1 packet
Chickpeas
1 packet
Chopped Potato
1 sachet
Mumbai Spice Blend
380 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Tamarind Chutney
(Contains: Soy;)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot into thin wedges.
• Cut carrot into half-moons.
• Thinly slice spring onion (see ingredients).
• Drain and rinse chickpeas.
• Place prepped veggies, chopped potato and chickpeas on a lined oven tray. Drizzle with olive oil, sprinkle over Mumbai spice blend and toss to coat.
• Roast until just tender and brown around edges, 12-15 minutes.
TIP: If your baking tray is crowded, divide between two trays.
Remove tray from oven, then add peeled prawns and a drizzle of olive oil. Season to taste with salt and pepper and toss to combine.
• Bake until pink and starting to curl up, a further 10-12 minutes.
• Divide Mumbai prawn and chickpea traybake bewteen bowls.
• Drizzle over tamarind chutney.
• Sprinkle over spring onion to serve. Enjoy!
