Roast tomato and sourdough bake with chickpeas
Tomatoes, chickpeas and torn sourdough roasted together, so the bread crisps on top and soaks up the juices underneath. Close to a warm panzanella.
Method
- Heat the oven to 220°C (200°C fan). Cut the tomatoes into thick wedges. Peel the red onion and cut it into thin wedges, crush the garlic and drain and rinse the chickpeas.
- Put the tomatoes, onion, garlic and chickpeas on a large baking tray with 1 tbsp of the olive oil and a good pinch of salt. Toss and roast for 15 minutes.
- In the meantime, tear the sourdough into rough 3 cm pieces and toss them in a bowl with the remaining 2 tbsp olive oil and the capers.
- Take the tray out and stir the vegetables, then scatter the bread pieces over the top.
- Roast for another 12 to 15 minutes, until the bread is golden and crisp on top and has soaked up some of the tomato juices underneath.
- Drizzle over the balsamic vinegar, tear the basil leaves over the top and season with black pepper.
- Serve straight away from the tray, while the bread is still crunchy in places.
Tip Day-old sourdough is ideal. Fresh bread works but crisps less, and pieces torn too small will burn.
Per portion
| Energy | 655 kcal |
| Protein | 20 g |
| Carbohydrate | 82 g |
| of which sugars | 16 g |
| Fat | 25 g |
| of which saturates | 3 g |
| Fibre | 13 g |
| Salt | 1.53 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sourdough loaf½
- tomatoes500 g
- chickpeas1 tin
- red onion1
- garlic2 cloves
- capers1 tbsp
- balsamic vinegar1 tbsp
- olive oil3 tbsp
- basil½ bunch
