Fresh and Slow Roasted Tomatoes with Chickpeas

Name: Fresh and Slow Roasted Tomatoes with Chickpeas
Yield: 4
Cuisine: British
Ingredients: 300g British cocktail on the vine tomatoes; 100g slow roast tomatoes; 2 tbsp olive oil; 1 small red onion, finely sliced; 1 tsp paprika; 1 tbsp balsamic vinegar; 1 x 220g tin chickpeas; salt and freshly ground black pepper; [hd]To serve[/hd]; 2 pitta breads; Greek yoghurt; handful of fresh coriander leaves

Serves: 4

Cost Cutting Eco Friendly Quick Make

This simple dish is the perfect accompaniment to roasted vegetables and a green leafy salad.

Fresh and Slow Roasted Tomatoes with Chickpeas Recipe: Veggie

Ingredients
Method

Ingredients:

300g British cocktail on the vine tomatoes
100g slow roast tomatoes
2 tbsp olive oil
1 small red onion, finely sliced
1 tsp paprika
1 tbsp balsamic vinegar
1 x 220g tin chickpeas
salt and freshly ground black pepper

[hd]To serve[/hd]
2 pitta breads
Greek yoghurt
handful of fresh coriander leaves

method:

Quarter the fresh tomatoes and roughly chop the slow roast tomatoes. Put together in a bowl.
Heat the oil in a small pan, add the onion and fry slowly until very soft and just beginning to brown. Stir in the paprika and cook for another minute. Remove from the heat and drizzle in the balsamic vinegar.
Stir this mixture into the tomatoes and add the chickpeas. Season with salt and pepper.
Warm the pitta bread and open up to form a pocket. Pile the salad into the bread and top with a dollop of yoghurt and scatter with coriander leaves.

Print Recipe www.britishtomatoes.co.uk