Chickpea stew with harissa and preserved lemons

Serves 4 generously, as a main course

tomatoes, stalks removed 800g

red peppers approximately 250g

olive oil 110ml

red wine vinegar 3 tbsp

cumin seeds 1 tsp

chickpeas 2 x 400g cans

preserved lemons 60g

harissa paste 1 tsp

a handful of basil leaves

To serve:

soft, Middle Eastern-style bread

1. Set the oven at 200C.
2. Cut each tomato into six and put into a baking dish.
3. Cut the peppers in half, tear out their stalks and seeds, cut the flesh into short chunks then add to the tomatoes.
4. Add 75ml of the oil, plus the vinegar, cumin and a grinding of black pepper and sea salt. Roast for 50 minutes to an hour until the pepper is soft and the tomatoes are soft and juicy.
5. Transfer the tomatoes and peppers from the roasting tin to a saucepan.
6. Drain the chickpeas of their canning liquid and rinse them under the cold tap. Mix the drained chickpeas with the tomatoes and peppers.
7. Chop the preserved lemon, discarding the soft inner pulp. Stir the harissa, chopped lemon and remaining olive oil into the chickpeas, place the pan over a moderate heat and leave to simmer for 10 minutes or till it is thoroughly hot and juicy.
8. Season with salt and coarse black pepper.
9. Fold the basil leaves into the tomatoes, letting them wilt in the heat. When the chickpeas are hot, transfer to a serving dish and serve with warm bread.