Roast baby tomatoes & chickpeas with bay and garlic

Roast baby tomatoes & chickpeas with bay and garlic

Bay perfumes and adds an understated cosy kind of herbal depth that’s just delicious with tomatoes and garlic in this simple vegetable traybake. 

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VeganVegetarianHealthyHigh fibre3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

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Ingredients

  • 250g pack Mixed Baby Tomatoes
  • 1 yellow Romano pepper, halved, deseeded and cut into strips
  • 8 clove/s garlic, peeled and left whole
  • 8 fresh bay leaves
  • 2 tbsp olive oil
  • 400g can chickpeas in water, drained
  • 1 tbsp red wine vinegar
  • Basil leaves, to serve (optional)

Method

  1. 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.

  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 more.

  3. 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.

Cook’s tip

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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,491kJ/ 356kcals

Fat

14g

Saturated Fat

2g

Carbohydrates

37g

Sugars

11g

Fibre

13g

Protein

14g

Salt

0.1g

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