Tangy Roasted Tomato, Garlic & Chickpeas

Ingredients

• 2 cans of chickpeas, drained and washed

• 2 cups of chopped tomatoes

• 3 sprigs of thyme

• 3 sprigs of oregano

• Salt and pepper to taste

• 1 head of garlic, chopped in half lengthwise

• 4 tablespoons unsalted butter

• 2 tablespoons olive oil

• 1/4 cup of red wine vinegar

• 1 baguette, sliced

Preparation

1. Preheat the oven to 350 ºF (180 ºC).

2. Add 2 cans of chickpeas, 2 cups of chopped tomatoes, 3 sprigs of thyme, 3 sprigs of oregano, salt and pepper to taste, 1 head of halved garlic, 4 tablespoons unsalted butter, and 2 tablespoons of olive oil to a medium roasting pan. Stir to combine everything. Then add to the preheated oven and roast in the oven for an hour and a half.

3. After two hours, add 1/4 cup of red wine vinegar and stir everything. Then roast for another 8 minutes. After 8 minutes, remove from oven and serve immediately with a sliced baguette. Have people add a bit of the garlic to a piece of bread and spread it out. Then add the roasted chickpeas and tomatoes over top and enjoy.

Notes

• Servings: ~ 4 people

• This recipe is gluten free except for the baguette so if you have a gluten free family member substitute it out for a gluten free bread.