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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.
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.
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.
Add a few chicken thighs to the pan as the vegetables cook, to turn this into a summerstyle roast. For a more substantial veggie version, use feta instead.
Typical values per serving when made using specific products in recipe
Energy | 1,491kJ/ 356kcals |
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Fat | 14g |
Saturated Fat | 2g |
Carbohydrates | 37g |
Sugars | 11g |
Fibre | 13g |
Protein | 14g |
Salt | 0.1g |
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