Roast Tomatoes, Fennel and Chickpeas with Preserved Lemons and Honey | Guest Recipes | Nigella's Rec

Name: Roast Tomatoes, Fennel and Chickpeas with Preserved Lemons and Honey | Guest Recipes | Nigella's Rec
Ingredients: 10 large plum tomatoes; 3 tablespoons regular olive oil; 1 tablespoon balsamic vinegar; 1½ tablespoons harissa paste; 2 teaspoons caster sugar; Maldon sea salt flakes; freshly ground black pepper; 2 large fennel bulbs; juice of ½ lemon; 2 cloves garlic (crushed); ½ teaspoon fennel seeds (coarsely crushed in a mortar); 1 generous pinch of chilli flakes; 2½ tablespoons extra virgin olive oil; 400 grams can of chickpeas (drained and rinsed); 2 small preserved lemons plus 2 teaspoons juice from the jar; 2 tablespoons white wine vinegar; 1½ tablespoons runny honey; 5 tablespoons extra virgin olive oil; 4 tablespoons chopped fresh coriander

www.nigella.com

It might seem a hassle to roast fennel and tomatoes separately, but it makes things easier when you assemble - each element stays intact and keeps its shape.