Chickpeas tomatoes

Hot and blistered tomatoes, chickpeas and spices sat upon a thick layer of garlicky yoghurt and then topped off with a lovely herby, oniony dressing. This was SO delicious and perfect for mopping up with warm pitta bread. Such a beautiful dish and ideal for dinner parties and sharing!! Ingredients: 1 tin of chickpeas, drained 200g cherry or baby plum tomatoes 3 cloves of garlic, smashed 1/2 a tsp cumin 1/2 a tap smoked paprika Salt, pepper and olive oil 3 tbsp. Greek yoghurt 1 clove of garlic 1/2 a lemon Salt Herby dressing: 1/4 of a red onion, finely diced 2 tbsp. Fresh chives 2 tbsp. Fresh parsley 1/2 a lemon Salt, pepper, olive oil Method: Mix the tomatoes, chickpeas and spices with the crack garlic cloves in a roasting tin with olive oil and salt. Roast for 20-25 minutes at 200c until bursting and juicy. Meanwhile, mix the dressing ingredients and season to taste, adding enough olive oil to make it liquidy. Mix together the garlic, lemon juice and yoghurt, season to taste. Spread on a plate and top with the hot tomatoes and chickpeas, herby dressing and serve up!

Great

% Daily Values based on a 2,000 calorie diet