Name: Saffron Chickpeas + Blistered Tomatoes with Burrata
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 500g Cherry tomatoes; 1 tbsp olive oil, plus extra for drizzling; A good pinch of Saffron, soaked in 100ml of just boiled water for at least 15 mins; 500g of Queen Chickpeas, drained; 150g burrata or stracciatella cheese; A small bunch of fresh parsley, roughly chopped, to serve; Lemon wedges, to serve (optional)

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Saffron Chickpeas + Blistered Tomatoes with Burrata

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Saffron Chickpeas + Blistered Tomatoes with Burrata

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.

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Saffron Chickpeas + Blistered Tomatoes with Burrata

Rated 4.2 stars by 20 users

Servings

Cook Time

40 minutes

Author:

Alexandra Dudley

Ingredients

500g Cherry tomatoes
1 tbsp olive oil, plus extra for drizzling
A good pinch of Saffron, soaked in 100ml of just boiled water for at least 15 mins
500g of Queen 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.

Queen Chickpeas 700g

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Queen Chickpeas 700g

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