Confit Tomatoes + Chickpeas with Whipped Feta Crostinis

Confit-ing is a labour of love. The soft, juicy result you get is so worth the lengthy oven time, plus it will give you a big batch of leftovers to have throughout the week. Whether you're tumbling onto salads or topping onto these whipped feta crostinis, this confit recipe is a staple to have in your back pocket. We love how these flavours compliment each other, but feel free to throw in any herbs or extra flavourings you have to hand.

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4-6

TAKES

1.5

Confit Tomatoes + Chickpeas with Whipped Feta Crostinis

Rated 4.2 stars by 5 users

Servings

4-6

Cook Time

1 hour 5 minutes

Author:

Bold Bean Co

Image of Confit Tomatoes + Chickpeas with Whipped Feta Crostinis

Ingredients

500g tomatoes, cherry tomatoes on the vine work well
1 jar Queen Chickpeas - drained
1 bulb of garlic, sliced in halved
8-10 thyme sprigs
A pinch of chilli flakes
1.5 tbsp balsamic vinegar
6 tbsp extra virgin olive oil

Serving Suggestion: Whipped Feta Crostinis

1 x 200g block of feta cheese
2 tbsp greek yogurt
1 tbsp chopped fresh basil or chives
4 slices of sourdough bread

Directions

Preheat the oven to 130C.
Add the tomatoes, chickpeas, garlic, thyme, balsamic and a good pinch of salt to a large oven-proof dish and cover with olive oil. Roast for 1.5-2 hours.
To make the whipped feta, add the feta, yogurt, and herbs to a bowl and mix well to combine.
Just before serving, toast the bread and slice in half to make crostinis. Spread the whipped feta onto the crostinis and tumble over the confit tomatoes and chickpeas.