Confit Chickpeas and Blackberries

Once you’ve made this one pot wonder it will become a staple! It’s such a simple yet delicious recipe and you can add different seasonal vegetables.

Serves 4. Prep time 10 minutes. Cook time 1 hour 20 minutes

Ingredients:

2 x 400g cans chickpeas, drained

400g can tomatoes

1 large red pepper, seeded and sliced

1 knob fresh ginger, peeled and cut in thin strips

2 red chilies left whole

1/2 tsp chili flakes

1/2 tsp ground turmeric

1 tsp ground coriander

1 tsp cumin seed, roughly crushed

Pinch sugar

100ml olive oil

150g blackberries

For the couscous:

120g giant couscous

Handful each mint, coriander and parsley leaves

Method:

1. Preheat the oven 170C/fan 150C/gas mark 3. Place all the ingredients except the blackberries in a large, lidded oven proof casserole dish. Add 1/2 tsp salt and some freshly ground black pepper, stir to combine everything, breaking up the tomatoes if they are whole. Cover and cook for 1 hour 20 minutes, stirring halfway through and adding the blackberries for the final 10 minutes.
2. For the couscous: place in a pan, cover with boiling water and simmer for 10 minutes. Drain and cool slightly. Roughly chop the herbs and stir into the couscous with some seasoning. Serve alongside the chickpea confit.