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V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
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Gluten-Free
G*
Gluten-Free Option
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Dairy-Free
D*
Dairy-Free Option

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Rated 4.2 by 19 users.

Confit Tomatoes + Chickpeas

This recipe was adapted from Emily C's instagram post here "The tomatoes will be soft and jammy, and the chickpeas a little crispy on top, with soft, creamy bellies. The whole mess is wonderful over pasta, grains, toast, you name it! And save the tomato-y oil — it’s wonderful whisked into vinaigrettes or drizzled over pasta."

Check out our Top 10 Chickpea recipes if you love this one!

Feeds: 3-4

Takes: 1.2-2 hours

Ve*

Ingredients

500g tomatoes, roughly chopped into 1-2cm chunks

1 jar of Queen Chickpeas, drained

2-5 anchovies, chopped roughly (Omit to keep vegan)

1 tsp chilli flakes (or you can use whole dried chillis)

2 tablespoons of extra virgin olive oil

Shop The Recipe

Queen Chickpeas

570g / Bold Pack (6) £22.00

Directions

Set the oven to 130 degrees celsius

Layer the tomatoes and drained chickpeas in a baking dish, cover them in olive oil, chilli flakes, anchovies and a little salt.

Roast the mixture in the oven for about 1.5-2 hours

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