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