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Roast baby tomatoes & chickpeas with bay and garlic

Roast baby tomatoes & chickpeas with bay and garlic

By Alexander Oshima
10’ Prep time
40’ Cook time
50’ Total time
356 Calories
2 Serving

Summary

Bay perfumes and adds an understated cosy kind of herbal depth that’s just delicious with tomatoes and garlic in this simple vegetable traybake.
Alexander Oshima 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Arrange the tomatoes in a small roasting tin and tuck the pepper strips, garlic and bay leaves between them. Season and drizzle with 1 tbsp oil.
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Step 2

Bake for 30 minutes, or until the tomatoes are soft and releasing their juices. Add the chickpeas to the roasting tin and return to the oven for 10 minutes more.
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Step 3

Drizzle over the vinegar and remaining oil. Season if needed and serve, scattered with shredded basil leaves, if liked. Serve warm or at room temperature with crusty bread. Delicious with soft cheeses, oily fish or tossed through pasta.

Ingredient

  • Garlic cloves
    Garlic cloves
    8 clove/s
  • Red wine vinegar
    Red wine vinegar
    1 tbsp
  • Essential olive oil
    Essential olive oil
    2 tbsp
  • Fresh bay leaves
    Fresh bay leaves
    8
  • Essential chickpeas
    Essential chickpeas
    400 grams
  • Romano peppers
    Romano peppers
    1
  • Pack mixed baby tomatoes
    Pack mixed baby tomatoes
    250 grams

Nutrition Facts

View nutrition facts
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