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

Category:

Roasted Heirloom Tomatoes

Recipe by Catherine Louise Schubert

30 mins
Serves 4
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” (p.106) 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
jar Tomato Bliss Oven Roasted Tomatoes (16 oz.)
1 1/2
tablespoons harissa
1
teaspoon 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
tablespoons olive oil
1
tin (15.5 oz) chickpeas
2
small preserved lemons, plus juice from the jar to taste
2
tablespoons white vinegar
1
tablespoon honey
1/4
cup chopped cilantro

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