# A very forgiving sheet-pan supper

Serves 3–4. Cut 600 g potatoes into small chunks. Toss with 2 tbsp olive oil and roast at 425°F for 20 minutes.

Add 2 sliced peppers, 1 sliced red onion, one drained 400 g tin of chickpeas, 1 tsp smoked paprika, and 1/2 tsp dried oregano. Toss carefully and roast for another 20–25 minutes, until the potatoes are tender and the vegetables are browned.

Finish with lemon juice, black pepper, and crumbled feta or a spoonful of tahini thinned with water.

The important bit is cutting the potatoes smaller than the peppers so everything finishes together. Swap in courgette, cauliflower, or carrots according to what you have; dense vegetables need smaller pieces or a head start.

Kitchen note: one tray, two chopping boards, somehow four spoons.

— CliveAndSeek