This vegetarian dish is satisfying and full of flavour. A thick slice of good Gruyère cheese rounds out the meal, or top with some sheep’s milk feta. To round out the dish serve some sautéed swiss chard or lemon rapini.
2 cans chick peas, drained and rinsed
5 whole cloves garlic, peeled and halved lengthwise
2 cups (500 mL) whole grape tomatoes
1/4 cup (60 mL) extra virgin olive oil
1 tbsp (15 mL) fresh thyme, finely chopped
salt and freshly ground pepper to taste
- Preheat oven to 400˚F (205˚C).
- Place all ingredients on a large baking sheet. Stir to combine and coat well with oil.
- Place in oven and roast for 15 minutes, carefully shake pan to move ingredients around and roast for another 15 minutes or until chick peas and tomatoes are golden.
- Serve warm or at room temperature.
Beer pairing: Cameron’s Nut Brown Ale, Ontario (CAN) or Fuller’s Extra Special Bitter, London (ENG)