Sweet slow-roasted tomatoes offset the chile-spiced chickpeas in this simple but flavorful dish. Celeriac (celery root) is a versatile vegetable that adds flavor and nourishment to this dish which can be enjoyed as a dish or its own meal.
For the slow-roasted tomatoes ~
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon coconut sugar
- 1/2 teaspoon sea salt
- 4 garlic cloves, minced
- Leaves of several fresh thyme sprigs
- 1 pound cherry tomatoes, preferably on the vine
- Freshly ground black pepper
For the chickpeas and celery root ~
- 2 cups chickpeas soaked overnight or sprouted
- 1 1/2 medium yellow onions chopped, divided
- About 14 fresh thyme sprigs, divided
- 3 bay leaves
- 1 large (about 1 1/2 lb) celeriac, peeled and cut into 1 inch cubes
- Sea salt to taste
- 1/2 chile, seeded and roughly chopped
- 2 garlic cloves, chopped
- 3 tablespoons olive oil
- 1 cup packed fresh basil leaves
To roast the tomatoes ~
- Preheat oven to 325F.
- In a small bowl, combine the olive oil, vinegar, coconut sugar, salt, garlic and thyme. Place the tomatoes into a shallow oiled baking dish and pour the mixture over them. Add the thyme sprigs and sprinkle with a little more salt and some pepper.
- Place in the oven and bake for 1 1/2 hours, or until tomatoes are soft. Remove from the oven and set aside.
To prepare the chickpeas and assemble the dish ~
- Place the chickpeas, 1/2 onion, 8 sprigs thyme, and the bay leaves in a large saucepan. Cover with a large amount of water and bring to a boil, then lower heat and simmer, uncovered, for 20 to 30 minutes, or until almost soft.
- Add the celeriac and salt and simmer for another 8 to 10 minutes, until the celiac and chickpeas are tender throughout. Remove 1 1/4 cups of the cooking liquid, then drain.
- In a foor processor, combine the remaining onions and thyme, the chile, and garlic, and pulse into a pulp.
- In a large skillet, het the olive oil over medium heat, and add the spicy pulp and cook for 5 to 7 minutes, stirring occasionally. Add the chickpeas, celeriac, and the reserved cooking liquid and cook, partially covered, for 5 to 7 minutes, until most of the liquid evaporates and the chickpeas are very soft.
- Remove from the heat and add the basil and juices from the roasted tomatoes. Adjust the salt and peeper, top with the roasted tomatoes, and serve.
Recipe from The Vibrant Table: Recipes from My Always Vegetarian, Mostly Vegan, and Sometimes Raw Kitchen by Anya Kassoff.