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- 400g tin chickpeas, drained, rinsed and patted dry (230g net weight)
- 1 large red onion, peeled and cut into 2-3cm wedges (200g net weight)
- 1½ tbsp olive oil
- 1 garlic clove, peeled and crushed
- 1½ tsp ras el hanout
- Salt and black pepper
- About 60g tahini paste
- 1 tbsp lemon juice
- 600g cherry tomatoes, halved
- 15g parsley leaves, roughly chopped
- 10g chives, chopped
Heat the oven to 220C/425F/gas mark 7.
Mix the chickpeas in a bowl with the onion, oil, garlic, ras el hanout, a third of a teaspoon of salt and plenty of pepper, then spread out on a large oven tray lined with baking paper. Roast for 25-30 minutes, stirring once halfway through, until the chickpeas are crisp and the onion is soft, then leave to cool for five minutes.
Put the tahini in a large bowl with 60ml cold water, the lemon juice and a quarter-teaspoon of salt. Whisk together until it’s about as thick as runny honey, adding a little more tahini if it’s not quite thick enough.
Add the tomatoes and herbs, and stir gently. Transfer the tomatoes to a large platter (or to four smaller serving plates), top with the crisp chickpeas and caramelised onions . Delicious served with cold yogurt or labaneh.
This recipe is inspired by Yottam Ottolenghi
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