Yotam Ottolenghi’s traybake recipes

I get the impression that my most popular recipes are the ones where a whole dish is cooked, from start to finish, in a single vessel. Traybakes, or braises, aren’t necessarily the simplest to prepare (though they very often are), but they are definitely the ones in which the ratio of effort to outcome works best for you. Ingredients spend a long time together, resulting in rounder, more comforting flavours; it’s harder to over- or under-cook your food, so there’s less room for anxiety; and the washing-up is a cinch. It’s cold outside, so do yourself a favour and cook something soothing.Braised chickpeas with carrots, dates and feta (pictured above)Serve with rice or flatbreads for a vegetarian main course; leave out the feta for a vegan version. Soaking the chickpeas is necessary to achieve the right degree of cooking, so don’t be tempted to skip this stage.Prep 30 minSoak OvernightCook 2 hr 25 minServes 4-6300g dried chickpeas, soaked overnight in plenty of cold water and 1 tsp bicar...