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

  • EYB Comments

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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

  • ksg518 on July 10, 2021

    I've made this several times. It's very good although probably too much work for a weeknight since you dress and cook the tomatoes and fennel separately and make a separate dressing for the final dish. You also have to let it cool to room temperature after roasting. That said, it is very good and the final dressing with preserved lemon is fantastic.

  • Boffcat on May 29, 2021

    I love this, and it's a great, impressive dish to make ahead. The tomatoes tend to yield quite a lot of juices, so you could probably get away without making the separate dressing if you really wanted to. I'm not sure I'd want to eat it with Ms Henry's suggestion of couscous, though - I reach for bread to mop up all the delicious juices.

  • michalow on August 25, 2020

    This dirties several dishes, but the prep work is pretty quick and easy. I didn't even get around to the preserved lemon dressing, because the veggie components were so flavorful on their own. I tossed the chickpeas in with the fennel prior to going into the oven rather than stirring in at the end, so they absorbed the dressed and were as lemony and delicious as the rest. Scraped the bottom of the harissa jar to get a tablespoon (instead of 1.5) for the tomatoes, and that seemed like enough. Served over herby couscous topped with toasted almonds, and found this very hard to stop eating. Will make again for sure.

  • 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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