Roast Tomatoes with Chickpeas

Roast Tomatoes with Chickpeas

I’m normally super strict on only eating tomatoes during their season in late Summer. I make an exception for these roast cherry tomatoes because even average out of season tomatoes taste pretty good when given a spin in the oven. This creamy roast tomato sauce was inspired by a Maltese friend of mine. She serves hers with pasta, of course but I prefer this healthier (and in my opinion, tastier) chickpea version.

enough for 2
250g (1/2lb) cherry tomatoes, halved if large
1 can chickpeas (400g / 14oz), drained
1 bunch basil, leaves picked
3-4 tablespoons ricotta
handful grated or shaved parmesan

1. Preheat your oven to 200C (400F). Place cherry tomatoes in a baking dish, drizzle with a little olive oil.

2. Roast for 15 minutes. Add chickpeas and continue to cook for another 5 minutes or until the chickpeas are hot and the tomatoes are well cooked.

3. Stir in the ricotta and basil. Taste. Season with salt and pepper.

4. Serve creamy chickpeas with parmsean on top.

Variations

dairy-free / vegan – skip the cheeses and serve with a very generous glug of extra virgin olive oil. If you like you can grate over some brazil nuts to replace the parmesan. Or use this brazil nut ‘parmesan’.

pasta / carb-lovers – roast tomatoes for 20 minutes. Toss in drained cooked pasta, ricotta and basil and continue as per the recipe.

more substantial – toss in cubes of sourdough or other rustic bread OR serve with garlic bread on the side. Or see pasta option.

carnivore – slice some chicken thigh fillets and roast with the tomatoes. You may need to cook for a little longer for the chicken to cook through.

pescetarian – toss in a drained can of salmon or tuna.

paleo / legume-free – use the chicken option and instead of adding the chickpeas serve on a bed of cauliflower rice (grated raw cauliflower) instead. For a true paleo dish follow the dairy-free option.

different herbs – when basil is expensive replace with flat leaf parsley. Or skip the herbs and serve with a green salad instead.

more veg – roast other veg in with the tomato such as mushrooms, zucchini, red bell peppers (capsicum). Just chop the veg small enough so they’ll cook in the same time as the tomatoes.

Waste Avoidance Strategy

cherry tomatoes – either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little oilve oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods-

chickpeas – keep in the pantry.

basil – cover with oil and store in the fridge. Or you can freeze the leaves, they’ll wilt but will still be delicious.

ricotta – in a sealed tub it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.

parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.