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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!
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Jammy Confit Tomatoes + Chickpeas
Rated 4.6 stars by 10 users
Servings
3-4
Cook Time
1 hour 2-2 minutes
Author:
Emily C
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!
![Image of Jammy Confit Tomatoes + Chickpeas](https://images.getrecipekit.com/20210818101125-118668358_250438372755018_4913025513985942281_n.jpg?width=650&quality=90&)
Ingredients
-
500g tomatoes, roughly chopped into 1-2cm chunks
-
1 jar of Queen Chickpeas, drained
-
2-5 anchovies, chopped roughly (Omit to keep vegan)
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1 tsp chilli flakes (or you can use whole dried chillis)
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2 tablespoons of extra virgin olive oil
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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