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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.
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
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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.
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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.