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Roast tomatoes, fennel and chickpeas with preserved lemons and honey from How to Eat a Peach: Menus, Stories and Places (page 106) by Diana Henry

  • fennel
  • harissa paste
  • runny honey
  • caster sugar
  • tomatoes
  • balsamic vinegar
  • preserved lemons
  • chilli flakes
  • sea salt flakes
  • coriander sprigs
  • canned chickpeas

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Notes about this recipe

  • Eat Your Books

    Can substitute mint or parsley for coriander sprigs. See recipe for variations.

  • Jane on September 29, 2018

    This packs a lot of flavor. From the harissa on the roasted tomatoes to the caramelized fennel to the preserved lemon dressing there is a lot going on. I found I didn't have chickpeas so I used white beans instead. This is a recipe I will repeat.

  • Foodycat on September 25, 2018

    It's a bit of a fiddle - you make different dressings for the fennel and tomatoes and then roast them separately, before adding them to the chickpeas and a third dressing - but it's very nice. And with maple syrup or something instead of honey it would be a good vegan main course. I used parsley instead of mint or coriander, and I think mint would have been better.

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