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

 

1. Preheat oven to 400˚F (205˚C).
2. Place all ingredients on a large baking sheet. Stir to combine and coat well with oil.
3. 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.
4. Serve warm or at room temperature.

Serves 4.

Beer pairing: Cameron’s Nut Brown Ale, Ontario (CAN) or Fuller’s Extra Special Bitter, London (ENG)