2019 Tawse Gamay Noir + Chickpea & Tomato in Broth

By | News, Recipe

This recipe from David Sider at Redstone Restaurant is simple, filling, and oh, so flavourful.

Ingredients:

2 cups dried chickpeas soaked overnight in 6 cups water
2 celery stalks
1 carrot
1 leek
8 sprigs thyme (tied together)
1/2 cup extra virgin olive oil
2 pints cherry tomato
4 slices high quality sourdough bread, ½” slices
Salt and black pepper to taste
1C combined picked parsley, basil, dill, and tarragon

Method:

Cut the celery, carrot, and leek in half lengthwise and tie together using butchers twine.  Combine the vegetables, thyme, and drained chickpeas in a large pot and cover with 6 cups of water.  Heat to just below a simmer and cook until the chickpeas are tender, approximately 90 minutes.  Remove from the heat and season liberally with salt and black pepper.

To serve:

Set your oven to broil.  Drizzle some of the olive oil over the bread and toast.  Broil the tomatoes until the skins crack and they begin to collapse, about 3 minutes. 

Laddle the warm chickpeas into bowls and finish with the tomatoes and herbs.  Garnish liberally with olive oil (approx. 25mL per bowl)  Serve with Toasted Sourdough.

Recommended Pairing:

2019 Tawse Gamay Noir, now available at the LCBO.