Jammy Tomato Bowls with Crispy Chickpea Crumbs

Directions

1. 1

   Preheat oven to 425F.

2. 2

   Place chickpeas on a kitchen towel and pat dry then add to a baking tray with 1 tbsp of oil and a pinch of salt.

3. 3

   Toss together then spread out in a single layer on the tray.

4. 4

   Bake oven for 20 mins.

5. 5

   Add the smoked paprika and garlic, toss the chickpeas to coat then bake for 10 mins.

6. 6

   Allow to cool.

7. 7

   Heat a large skillet over medium low heat.

8. 8

   Add 1 tbsp of oil to the pan and when warmed through add the panko, pumpkin seeds, fennel seeds, pepper flakes and a pinch of salt.

9. 9

   Stir the mixture frequently in the pan for about 4-5 mins or until golden toasted in color.

10. 10

    Transfer the panko to a mixing bowl to cool.

11. 11

    To the mixing bowl add the chickpeas, parsley, and lemon zest.

12. 12

    Stir everything to combine and add more salt to taste if needed.

13. 13

    To the same skillet add the remaining tbsp of oil.

14. 14

    Add the shallots with a pinch of salt and saute until softened, about 4 minutes.

15. 15

    Add in the sliced garlic and continue sauteing until the garlic starts to soften and get more golden in color, about 4 mins.

16. 16

    Add the cherry tomatoes and diced tomatoes along with a pinch of salt and stir well to combine.

17. 17

    Allow the tomatoes to cook down in the pan, stirring occasionally until the cherry tomatoes start to breakdown, about 8-10 mins.

18. 18

    Add the tamari, vinegar, and sugar then stir well to combine and continue cooking until the tomato mixture has thickened to your liking.

19. 19

    Serve the jammy tomatoes over your favorite cooked grains then top with the crispy chickpea crumbs on top.