Published On: Tue, Jan 4th, 2022

Confit Chickpeas and Blackberries

Once you’ve made this one-pot wonder of chickpeas and blackberries (perfect for veganuary) from Love Fresh Berries it will become a staple! It’s such a simple yet delicious recipe and you can add different seasonal vegetables…

Confit Chickpeas and Blackberries

Confit Chickpeas and Blackberries

Once you’ve made this one pot wonder it will become a staple! It’s such a simple yet delicious recipe and you can add different seasonal vegetables.

Course lunch, Main Course
Cuisine Mediterraneam
Keyword Blackberries, Chickpeas
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Servings 4

Ingredients

  • 2 400g tins of chickpeas drained
  • 400 g tomatoes
  • 1 large red pepper seeded and sliced
  • 1 knob of fresh ginger peeled and cut in thin strips
  • 2 whole red chillis
  • 1/2 tsp chili flakes
  • 1/2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp cumin seeds roughly chopped
  • a pinch sugar
  • 100 ml olive oil
  • 150 g blackberries
  • 120 g gluten-free cous cous Clearspring Organic Instant Gluten Free Cous Cous is a great option
  • a handful each of mint, coriander and parsley leaves

Instructions

  1. Preheat the oven 170C/fan 150C/gas mark 3. Place all the ingredients except the blackberries in a large, lidded oven proof casserole dish. Add 1/2 tsp salt and some freshly ground black pepper, stir to combine everything, breaking up the tomatoes if they are whole. Cover and cook for 1 hour 20 minutes, stirring halfway through and adding the blackberries for the final 10 minutes.

  2. For the couscous: place in a pan, cover with boiling water and simmer for 10 minutes. Drain and cool slightly. Roughly chop the herbs and stir into the couscous with some seasoning. Serve alongside the chickpea confit.

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