This dish is one from the fabulous Ms Dei El-Ayoubi. We first made it together in Beirut, and again in New York, and it saw it’s way into Adelaide Fringe Festival as well. It’s super versatile, in New York we added summer squash to the mix. If you’re not vego, it’s a good one with white fish. Either way, great flavours, super simple and works well along side a rice dish.

Ingredients:

3 punnets cherry tomatoes

3 cups hydrated chick peas

2 lemons

6 cloves garlic

2 handfuls raisins

1/2 cup (small jar) capers and the juice in the jar

dash of Olive Oil

Method:

Oil large baking dish and put the tomatoes and chick peas in it. Cut up the lemons into quarters, squeeze them over the dish then put the rind in. Crush the garlic cloves but don’t peel them, scatter them around the dish. Cover in capers, including the juice they came in, and add the raisins. Cover with foil and bake at 180 degrees for half an hour.

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