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Roasted celery with chickpeas and soft-boiled eggs
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1 head of celery, trimmed
3 tbsp extra virgin olive oil, plus extra to serve
400g can chickpeas, rinsed and drained
1 red onion, thinly sliced
2 tbsp capers, drained
2 tbsp sherry vinegar, plus extra to serve
1 tsp ground cumin
1. Preheat the oven to 200˚C, gas mark 6. Cut the celery stalks on an angle into 5cm lengths, reserving any leaves. Put the lengths into a large pan of boiling salted water, bring back to the boil and simmer for 5 minutes. Use a slotted spoon to transfer the celery to a bowl. Add the eggs to the boiling water and cook for 6 minutes. Drain and plunge the eggs into cold water. Once cool, peel and halve.
2. Meanwhile, put the blanched celery in a roasting tin with the olive oil and season. Roast for 15 minutes, then add the chickpeas, onion, capers, vinegar and cumin; season and toss together. Return to the oven for another 10 minutes, until the celery is golden and mostly tender.
3. Layer the rocket, reserved celery leaves and roasting tin contents on a large serving dish, with the eggs tucked in among the leaves. Drizzle over a little more olive oil and sherry vinegar; season. Serve immediately.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.