Confit Chickpeas and Blackberries
Once you’ve made this one pot wonder it will become a staple! It’s such a simple yet delicious recipe and you can add different seasonal vegetables.
Serves 4. Prep time 10 minutes. Cook time 1 hour 20 minutes
What you’ll need
2 x 400g cans chickpeas, drained
400g can tomatoes
1 large red pepper, seeded and sliced
1 knob fresh ginger, peeled and cut in thin strips
2 red chilies left whole
1/2 tsp chili flakes
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seed, roughly crushed
Pinch sugar
100ml olive oil
150g blackberries
For the couscous:
120g giant couscous
Handful each mint, coriander and parsley leaves
What to do
Preheat the oven 170C/fan 150C/gas mark 3.
Place all the ingredients except the blackberries in a large, lidded oven proof casserole dish. Add 1/2 tsp salt and some freshly ground black pepper, stir to combine everything, breaking up the tomatoes if they are whole. Cover and cook for 1 hour 20 minutes, stirring halfway through and adding the blackberries for the final 10 minutes.
For the couscous: place in a pan, cover with boiling water and simmer for 10 minutes. Drain and cool slightly. Roughly chop the herbs and stir into the couscous with some seasoning. Serve alongside the chickpea confit.
Recipe courtesy of Love Fresh Berries
Melina - Assistant Editor
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