Roast Tomatoes with Chickpeas and Green Sauce
Laura Jackson served up a tasty Chickpea and Tomato Bake with Green Sauce and Garlic Mayonnaise on Prue Leith’s Cotswold Kitchen."I usually serve this with Roast Chicken and homemade Aioli."
Servings: 4
Ingredients
- 600 g (1lb 5oz.) Mixed tomatoes; big heritage and small sweet ones. (I get greengrocers ones like bulls heart and tiger striped types to make it interesting)
- 1 jar chickpeas drained
- 1 large fennel bulb finely chopped
- Olive oil
- 8 large garlic cloves peeled
- Fennel seeds save some for scattering after
- Salt & pepper
Green dressing
- Handful of mixed herbs – finely chopped
- Lemon juice
- Extra Virgin Olive Oil
- Pitted black olives – finely chopped
- Salt & pepper
- Chilli flakes I used smoked chilli flakes
Aioli
- 3 tbsp mayonnaise
(Try a Homemade British Mayonnaise.) - 1 garlic clove finely grated or minced
- salt and black pepper
Instructions
- Heat oven to 450℉/240℃/220℃ fan (convection)
- Put tomatoes chickpeas, fennels, garlic, Olive Oil and fennel seeds in a large roasting dish
- Season, give a little mix. Roast for 30 mins so some of the chickpeas and the tomatoes are a little charred on top. (Watch it!)
- Make the dressing, by mixing everything together. Season well.
- Make the aioli by adding the garlic and seasoning to the mayonnaise.
- Serve the chickpea and tomato dish with the green sauce, chilli flakes, a few fennel seeds and the aioli on the side.
