Roast Fennel, Tomatoes + Chickpeas with a Herby, Black Olive Vinaigrette
This recipe is from Yotam Ottolenghi recipes published in The Guardian. We legally can't give you the whole recipe but check out the original recipe here.
Source: Bold Bean Co
Ingredients
- mixed tomatoes, large ones cut in half and small ones left whole
- jar of Queen Chickpeas, drained
- garlic cloves, peeled
- fennel bulbs , trimmed, hard stems discarded, bulbs cut in half
- balsamic vinegar, ideally a Spanish pedro ximénez-based one – I used Sotaroni fr
- olive oil
- maple syrup
- Fine sea salt and black pepper
- fennel seeds, toasted and lightly ground
- chilli flakes
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- basil leaves
- flat-leaf parsley leaves
- fresh lemon juice
- pitted black olives, finely chopped