This is adapted from a recipe by Jeremy Fox‘s book ‘On Vegetables‘ a favourite of mine. Whilst the book is not 100% Plant based, it is a great source of inspiration and many recipes are or can be adapted. Jeremy is not a vegetarian and the book is not about vegetarianism, it‘s a book about Plants. If you‘re looking for ‘10 easy weekday dinners for vegetarians‘ this is not the book for you.
â€˜On Vegetables covers all the ground and more. It‘s for both home cooks and chefs alike, it encapsulates Jeremy‘s hard earned culinary insight and sense of humour, it reminds us of the pleasures of being in the kitchen and the life giving power of food.’ David Chang.
This recipe might not look like anything special but boy does it pack a punch, it reminds me of my summers in Ibiza, eating tapas in the old town and drinking chilled red wine. This is the sort of tapas dish to be eaten whilst drinking a good (room temperature) Spanish red any time of year, but because of its comforting nature, I like to eat it in the winter.
The adaptions I made are small, and this was mainly due to the fact that the recipe calls for dried chickpeas.I have a huge jar of dry chickpeas in my pantry, but that morning I had made a Aquafaba Pavlova, therefor I had 2 tins of drained cooked chickpeas that needed eating, they could of made hummus or gone in a curry but I had had my eye on this for a while. It worked perfectly, the dish was incredibly and the chickpeas were so delicious and creamy. I would however go to the trouble of using dried next time, to see what difference it makes. Another small change was the fact that I added 1 large garlic clove and 2 bay leaves to the bag of vegetables for the broth. The final adjustment was the fact that I oven roasted my tomatoes for about 20 minutes on a medium high heat. I normally roast tomatoes long and slow, but I wanted them to char a little as Jeremy suggests when grilling his. I then stirred them through the chickpeas and broth just before serving, as opposed to placing them on top.
2 cups (400g) dried Chickpeas soaked overnight in 6 cups (1.4lts) water
2 celery stalks
8 fresh thyme sprigs
2 bay leaves
1 garlic clove bashed with skin left on.
Sea salt fresh ground black pepper
½ cup good extra virgin olive oil plus more for brushing the bread
48 cherry tomatoes red or a mix of red and yellow
4 slices of crusty rustic bread
2 medium tomatoes grated, or if not in season substitute the juice of good canned tomatoes
1-2 whole garlic cloves peeled and cut in half
Flaky sea salt
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