Confit Tomatoes + Chickpeas
Jammy Confit Tomatoes + Chickpeas
"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."
500g tomatoes, roughly chopped into 1-2cm chunks
1 jar of Queen Chickpeas, drained
2-5 anchovies, chopped roughly
1 tsp chilli flakes (or you can use whole dried chillis)
2 tablespoons of extra virgin olive oil
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
This recipe was adapted from Emily C's instagram post here