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
- Set the oven at 200C.
- Cut each tomato into six and put into a baking dish.
- Cut the peppers in half, tear out their stalks and seeds, cut the flesh into short chunks then add to the tomatoes.
- 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.
- Transfer the tomatoes and peppers from the roasting tin to a saucepan.
- Drain the chickpeas of their canning liquid and rinse them under the cold tap. Mix the drained chickpeas with the tomatoes and peppers.
- 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.
- Season with salt and coarse black pepper.
- 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.
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