Ingredients
Units
Scale
- 500g cooked chicpeas (2.05 cups)
- 5 cloves garlic, smashed with the back of a heavy knife
- 2 tbsp olive oil
- knob of butter
- 3 large sprigs of rosemary, stripped
- 2tsp flaked smoked salt
- 2 tsp crushed black pepper corns
- 200g sun blushed tomatoes (1 cup)
- 1tsp ground cardomon
- Roast in a medium 200/220°C oven (approx.390 F – 425 F), covered with foil for 1hr then remove foil and continue to roast until golden brown.
- If you prefer chicpeas to be soft, keep the foil on, but crunchy, nutty chicpeas are delicious
- Serve with GirolleTart, Sweet Morrocan Carrot Salad (recipe at Honestcooking.com) and a fresh leafy wild rocket and spinach salad.