A good pinch of Saffron, soaked in 100ml of just boiled water for at least 15 mins
500g Bold Bean Co Queen Chickpeas (or 2 x 400g tins of chickpeas), drained
150g burrata or stracciatella cheese
A small bunch of fresh parsley, roughly chopped, to serve
Lemon wedges, to serve (optional)
Directions
Preheat the oven to 200° degrees. Add the tomatoes to a large baking dish so that they sit in a single layer. Drizzle with olive oil, season with salt and toss well with your hands. Roast for 20 mins.
Remove the tomatoes from the oven. Add the chickpeas, saffron water and a pinch of salt. Toss to coat, drizzle over a little more olive oil. Return to the oven for 20-30 mins until the chickpeas are golden and the tomatoes are jammy.
Spoon the chickpeas and tomatoes onto a serving dish, tear over the burrata and scatter over the fresh parsley.
HUGE THANKS to the legend that is Alexandra Dudley for sharing this epic #beanspo with us. Alexandra is an incredible food writer, journalist + broadcaster and champions the bean in so many of her recipes. Check out more of her work here.
