Save to your scrapbook

    Roast baby plum tomatoes & chickpeas with bay and garlic

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Roast baby plum tomatoes & chickpeas with bay and garlic

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 2


    275g baby plum tomatoes
    1 yellow Romano pepper, halved, deseeded and cut into strips
    6-8 cloves garlic, peeled
    6-8 fresh bay leaves
    2 tbsp olive oil
    400g can chickpeas, drained
    1 tbsp red wine vinegar
    Basil leaves, to serve (optional) 


    1. Preheat the oven to 200ÂșC, gas mark 6. Arrange the tomatoes in a roasting tin and tuck the pepper strips, garlic and bay leaves between them. Season and drizzle over 1 tbsp of oil.

    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.

    3. Drizzle over the vinegar and remaining oil. Season if needed and serve scattered with shredded basil leaves, if liked. Delicious warm or cold with crusty bread or tossed through pasta. 

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars