Chickpea Recipes, Vegan, Vegetarian - November 1, 2023

Roast Fennel, Tomatoes + Chickpeas with a Herby, Black Olive Vinaigrette

Name: Roast Fennel, Tomatoes + Chickpeas with a Herby, Black Olive Vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: 3-4
Ingredients: 550g mixed tomatoes, large ones cut in half and small ones left whole; 1 jar of Bold Bean Co Organic Chickpeas, drained; 7 garlic cloves, peeled; 2-3 fennel bulbs (400g), trimmed, hard stems discarded, bulbs cut in half; 30ml balsamic vinegar, ideally a Spanish pedro ximénez-based one – I used Sotaroni from Brindisa; 60ml olive oil; 1½ tsp maple syrup; Fine sea salt and black pepper; 1¼ tsp fennel seeds, toasted and lightly ground; 1 tsp chilli flakes; 30g basil leaves; 20g flat-leaf parsley leaves; 75ml olive oil; 15ml fresh lemon juice (ie, from 1 lemon); 30g pitted black olives, finely chopped

Rated 3.7 stars by 10 users

Servings

3-4

Cook Time

35 minutes

Ingredients

550g mixed tomatoes, large ones cut in half and small ones left whole
1 jar of Bold Bean Co Organic Chickpeas, drained
7 garlic cloves, peeled
2-3 fennel bulbs (400g), trimmed, hard stems discarded, bulbs cut in half
30ml balsamic vinegar, ideally a Spanish pedro ximénez-based one – I used Sotaroni from Brindisa
60ml olive oil
1½ tsp maple syrup
Fine sea salt and black pepper
1¼ tsp fennel seeds, toasted and lightly ground
1 tsp chilli flakes

For the herb dressing

30g basil leaves
20g flat-leaf parsley leaves
75ml olive oil
15ml fresh lemon juice (ie, from 1 lemon)
30g pitted black olives, finely chopped

Directions

For the directions, see the original post here. (you’ll need to scroll down the page before you reach this recipe!)

This recipe is from Yotam Ottolenghi recipes published in The Guardian. We legally can't give you the whole recipe but check out the original recipe here.