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Oven-Roasted Tomatoes, Fennel and Chickpeas with Preserved Lemon and Honey
Category:Oven-Roasted Heirloom Tomatoes Vegetarian
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. Based upon a recipe in “How to Eat a Peach” by Diana Henry.
Pre-heat the oven to 375°
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.
Prepare tomatoes: gently warm Oven-Roasted Tomatoes in a small pan with harissa over medium-low heat.
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.
Drain and rinse chickpeas.
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.
116 oz. jar Tomato Bliss Oven Roasted Tomatoes
1 1/2Tbsp. harissa
1tsp. sugar, optional
2bulbs of fennel, fronds reserved and chopped
2garlic cloves, crushed
1/2teaspoon crushed fennel seeds
salt and pepper
pinchcrushed red pepper flakes
5Tbsp. olive oil
1tin (15.5 oz.) chickpeas
2small preserved lemons, plus juice from the jar to taste
2Tbsp. white vinegar
1/4cup chopped cilantro