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    Oven-Roasted Tomatoes, Fennel and Chickpeas with Preserved Lemon and Honey

    Oven-Roasted Tomatoes, Fennel and Chickpeas with Preserved Lemon and Honey-Tomato Bliss
    This savory and elegant dish works as a side dish and with couscous as a perfect vegan meal. Packed with flavor from Oven-Roasted Heirloom Tomatoes, the recipe can be made ahead and served warm or at room temperature. Catherine Louise Schubert based this upon a recipe in “How to Eat a Peach” by Diana Henry.

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