Back home
Ingredients
Method
- 12 garlic cloves, peeled and smashed
- 600g tinned chickpeas, drained
- 250g cherry tomatoes
- ½ orange, halved and thinly sliced
- 50g pitted green olives
- 1 tbsp tomato puree
- 1 tbsp baharat seasoning
- ¼ tsp ground turmeric
- 120ml olive oil
- 1 tsp salt
- 5g tarragon leaves
- Greek yoghurt, to serve
- Preheat the oven to 160C. Place everything except the tarragon and yoghurt into a lidded casserole dish, then stir in 100ml of the liquid from the chickpea tins and some seasoning. Cover, place in the oven and cook for 90 mins, stirring halfway through.
- Remove the casserole from the oven and set aside to rest for 10 mins. Stir in the tarragon, then serve with a big dollop of Greek yoghurt and some flatbreads, if you fancy.
90 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box