A quick fridge supper – roasted spiced chickpeas and tomatoes

IMG_4767Last night in the fridge I found leftover canned chickpeas, squashy vine tomotoes on their last legs, fresh coriander and lime and the mixed Greek yogurt and mango chutney I served with my pheasant tikka recipe on Saturday. They became a really tasty easy supper like this:

Roasted spiced chickpeas and tomatoes with lime

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For two, I mixed 250 – 300g (a drained 400g can) of cooked chickpeas with 2 banana shallots cut into wedges and added 1 tbsp Pure Kent rapeseed oil, two teaspoons each of ground cumin and ground coriander and salt and pepper. I spread this over the base of a shallow roasting tin and cooked for 15 minutes in the oven at 220C fan oven 190C gas mark 7, stirring once or twice until golden. I cut 4 large vine tomatoes into wedges and mixed them with a seeded and chopped red chilli and 2 chopped cloves garlic and added them to the roasting tin for a further 20 – 25 minutes until they were softened and the whole thing smelt wonderful. To serve, I squeezed over the juice of a lime, spooned over 3 or 4 tablespoons of mixed Greek yogurt and mango chutney and scattered with chopped fresh coriander. We mopped it up with warmed naan bread and it was heavenly!

About marygwynn

Food writer, traveller, grower, picker, gatherer, cook...oh and still a busy mum
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