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


30 mins
Serves 4

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.

  • Step 1

    Pre-heat the oven to 375°

  • Step 2

    Prepare fennel: Quarter the fennel bulbs reserving the fronds. Toss with lemon juice, olive oil, garlic, fennel seeds, crushed red pepper, salt and pepper. Roast on a sheet pan covered in foil for 25 minutes; remove foil and roast for 5  more minutes.

  • Step 3

    Prepare tomatoes: gently warm Oven-Roasted Tomatoes in a small pan with harissa over medium-low heat.

  • Step 4

    Prepare the dressing: Dice the rind of the preserved lemon. Whisk together white wine vinegar, preserved lemon juice, honey, and extra virgin olive oil. Add the cilantro and diced lemon rind.

  • Step 5

    Drain and rinse chickpeas.

  • Step 6

    Arrange the roasted fennel on a platter, top with chickpeas and warmed tomato sauce. Spoon dressing over the top and dress with reserved fennel fronds.

Ingredient list

  • 1
    16 oz. jar Tomato Bliss Oven Roasted Tomatoes
  • 1 1/2
    Tbsp. harissa
  • 1
    tsp. sugar, optional
  • 2
    bulbs of fennel, fronds reserved and chopped
  • 1
    lemon, juiced
  • 2
    garlic cloves, crushed
  • 1/2
    teaspoon crushed fennel seeds
  • salt and pepper
  • pinch
    crushed red pepper flakes
  • 5
    Tbsp. olive oil
  • 1
    tin (15.5 oz.) chickpeas
  • 2
    small preserved lemons, plus juice from the jar to taste
  • 2
    Tbsp. white vinegar
  • 1
    Tbsp. honey
  • 1/4
    cup chopped cilantro