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["ROASTED TOMATOES:
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Preheat oven to 160 degrees.
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Oil the baking dish and place tomatoes in it.
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In a small bowl combine the olive oil, vinegar, sugar, salt, garlic and thyme. Pour the mixture over the tomatoes and spread it with a silicone brush or just toss the tomatoes gently around with your hands.
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Place the dish in the oven and bake for about one hour, until the tomatoes are soft. Remove from the oven and set aside.", "CELERIAC CHICKPEAS STEW:
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Put a splash of the olive oil in a dutch oven or cast iron pan, set on medium heat.
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Add 1/2 of the onion. When it sweats, add harissa, mild paprika, and smoked paprika. Fry for about half a minute till the spices get very aromatic.
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Add cubed celeriac. Salt generously. Toss it around with a wooden spoon to make sure the celeriac is covered with spices. Add the rest of the spices, mix. Cover and let on low-medium heat for about 20 minutes. Remember to mix it from time to time. Let the celeriac stick a bit to the pot. If it is really too dry and sticking too much try either lowering the temperature or adding a bit of water. But in general keeping it covered should create enough steam to keep the moisture in.
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Chop together garlic cloves, 3 tablespoons of olive oil, remaining half of the onion, and chilli. Ideally you want to have a pulp.
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When celeriac is soft, but not mushy, add chickpeas. Add the pulp you've just created. Mix well, cover, cook another 10 minutes, stirring occasionally.", "To assemble the dish:
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Transfer celeriac chickpea stew on a plate, arrange tomatoes on top. Pour some of the tomatoes juices/sauce over the plate.
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Use salt & pepper according to your liking."]
