STREETLY RECIPE

Roasted Vegetable & Chickpea Bowls

Golden potatoes, sweet roasted carrots and chickpeas with spinach and lemon. A straightforward tray-based dinner with ingredients you can shop locally.

By Streetly · 26 October 2026

Prep: 10 min
Cook: 40 min
Serves: 2

Shop the ingredients Jump to recipe

Serving suggestion

Let the oven do most of the work.

A hot tray, evenly cut vegetables and a little patience make a simple set of ingredients feel like a proper dinner. Potatoes turn golden at the edges, carrots become sweeter as they roast, and chickpeas bring a firmer bite. Spinach and lemon go in at the end to keep the bowl fresh.

The trick is to leave some space on the tray. If everything is piled on top of everything else, the vegetables steam rather than roast. Spread the potatoes and carrots across a large roasting tray, or use two smaller ones, and turn them once before adding the chickpeas.

A flexible midweek shopping list.

This recipe uses one tin of ready-cooked chickpeas, not dried chickpeas. Drain and rinse them, then pat them dry so they roast more evenly. A typical 400g tin gives about 230-250g once drained; check the pack you choose in Streetly.

There is no need to peel the potatoes if their skins are in good condition. Scrub them well and cut away any damaged areas. Cut the carrots into pieces of a similar thickness so they finish at roughly the same time. Keep the lemon until serving, then add enough juice to balance the roasted vegetables.

YOUR LOCAL SHOPPING LIST

Ingredients

For 2 people. Recipe quantities are separate from the pack sizes sold by each shop.

400g potatoes, scrubbed and cut into 2cm piecesOrganic Potatoes Farmers Market
From £3.30Shop
250g carrots, scrubbed and cut into batonsOrganic Carrots Farmers Market
From £2.03Shop
1 x 400g tin tinned chickpeas, drained, rinsed and patted dryOrganic Chickpeas in tins Farmers Market
From £1.90Shop
80g spinach, washedOrganic Spinach Leaves Farmers Market
From £3.30Shop
2 cloves garlic, peeled and crushedOrganic Garlic Farmers Market
From £2.57Shop
1 lemonLemon Fruit Shack
From £0.50Shop
2 tbsp extra virgin olive oilExtra Virgin Olive Oil - 250ml Nisha Local
From £4.99Shop
a pinch sea salt, to tasteAtlantic Sea Salt Farmers Market
From £4.83Shop

Prices are for whole packs or individual items, not the amount used in the recipe. Stock follows the website catalogue refresh; Streetly confirms current availability and delivery at checkout.

Continue in Streetly

LET US MAKE SOMETHING GOOD

Method

01
Heat the oven and prepare the tray
Heat the oven to 220°C, or 200°C fan. Wash and cut the potatoes into roughly 2cm pieces. Cut the carrots into batons of a similar thickness. Put them on a large roasting tray.
Done
02
Start roasting
Toss the potatoes and carrots with 1½ tablespoons of the olive oil and a little salt if you use it. Spread into a single layer. Roast for 20 minutes, then turn the vegetables with a spatula.
Done
03
Add the chickpeas and garlic
Mix the drained, rinsed and dried chickpeas with the crushed garlic and remaining ½ tablespoon of oil. Add to the tray, tucking the garlic-coated chickpeas around the vegetables so the garlic does not burn on bare metal. Roast for another 15-20 minutes, until the potatoes are tender throughout and golden outside.
Done
04
Wilt the spinach
Put the washed spinach into a large pan with a tablespoon of water. Cover and cook over a medium heat for 1-2 minutes until just wilted. Drain away any excess liquid.
Done
05
Build the bowls
Divide the spinach between two bowls, then add the roasted potatoes, carrots and chickpeas. Squeeze over lemon juice to taste and serve straight away, with the remaining lemon cut into wedges.
Done

Read the ingredient labels for allergens and dietary suitability, and follow any pack-specific cooking instructions. Water used for cooking is a pantry essential.

KEEP IT LOCAL