Stewed Celeriac With Chickpeas And Slow Roasted Tomatoes

1. 1

   ["ROASTED TOMATOES:

2. 2

   Preheat oven to 160 degrees.

3. 3

   Oil the baking dish and place tomatoes in it.

4. 4

   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.

5. 5

   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:

6. 6

   Put a splash of the olive oil in a dutch oven or cast iron pan, set on medium heat.

7. 7

   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.

8. 8

   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.

9. 9

   Chop together garlic cloves, 3 tablespoons of olive oil, remaining half of the onion, and chilli. Ideally you want to have a pulp.

10. 10

    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:

11. 11

    Transfer celeriac chickpea stew on a plate, arrange tomatoes on top. Pour some of the tomatoes juices/sauce over the plate.

12. 12

    Use salt & pepper according to your liking."]

* Per serving · 4 servings · Values may vary.