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

Yotam Ottolenghi

Feeds: 3-4

Takes: 35 minutes

550g mixed tomatoes, large ones cut in half and small ones left whole

1 jar of Queen 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

Queen Organic Chickpeas

570g / Bold Pack (6) £22.00

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

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