Save to your scrapbook
Roasted spiced tomatoes and chickpeas
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 medium plum tomatoes on the vine
1 tbsp Cooks' Ingredients Frozen Chopped Ginger
2 cloves garlic, chopped
1 tsp Bart Garam Masala
1 tbsp cold pressed rapeseed oil
400g can chickpeas, drained
100ml coconut milk
4 tbsp natural yogurt
1/2 cucumber, peeled and grated
3 tbsp chopped fresh coriander
1. Preheat the oven to 200°C, gas mark 6. Cut the tomatoes in half and arrange in a roasting tin or dish so they fit tightly. Scatter with the ginger and garlic, and sprinkle over the garam masala. Season and drizzle with the oil. Cook for 20 minutes until the tomatoes are tender and starting to brown.
2. Remove the pan for the oven. Add the chickpeas, pour over the coconut milk and return to the oven for a further 10 minutes.
3. Meanwhile, mix together the yogurt, cucumber and coriander. Season to taste. When the tomatoes come out of the oven, spoon the yogurt over the top and serve immediately. (Or leave to cool to room temperature. Serve with warm naan bread.
Typical values per serving:
7g protein 4.5g fibre
This recipe was first published in March 2014.