There’s so much flavour imparted from the slow cook in a bath of olive oil with garlic and rosemary. The tomatoes are bursting and juicy, while the chickpeas stay beautifully firm and almost fudgy in texture. It’s extremely hands-off and simple to make but really elevates a meal.
HOW TO SERVE
Tumble onto toast and crumble over feta cheese
Spoon it over a slick of yoghurt and swipe at it with flatbreads
Stir it into grain salads like bulgur wheat or freekeh
Spoon over steamed asaparagus or grilled tofu
Stir into pasta
Ingredients
Makes 4-5 portions
300g cherry vine tomatoes
570g jar black chickpeas, drained and rinsed (I love the Bold Bean x Ottolenghi ones)
1 head of garlic, broken into cloves and peeled
6 sprigs rosemary
Good extra virgin olive oil
salt and pepper
Looking for substitutions?
Swap the rosemary for thyme
Sub the black chickpeas for a regular variety
RECIPE
- Place the chickpeas, tomatoes, rosemary, garlic, salt and pepper in a baking tray so it fits fairly snugly
- Cover with olive oil so that the tomatoes are just breaching the surface of the oil
- Place in the oven at 160c for 1 hour, stirring from time to time until the garlic is soft and tomatoes are bursting. Remove any tomatoes stalks before serving
- Leave to cool, then refrigerate. It will keep for up to 3 days in the fridge.
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