Slow Roasted Tomato Chickpea Pilaf

Preheat the oven to 450℉.

Cut each tomato in half, then each half into 4 pieces.

Mince the garlic and chop the rosemary.

Combine the tomatoes in a bowl with the olive oil, salt, minced garlic and chopped rosemary and mix until evenly coated.

Line a rimmed baking sheet with aluminum foil and carefully lay each marinated tomato piece on the tray. Reserve the remaining tomato juice/olive oil marinade in the bowl.

Place the sheet on the rack closest to the heat source and roast for 30 minutes.

The tomatoes are ready when they look dry on the surface, slightly caramelized around the edges, and the skin is wrinkled. Remove the tomato pieces from the oven, and cool completely.

If cooking rice with a rice cooker, rinse and drain the rice with water 2 times, then add the rinsed rice with 2 cups of water. Cook according to the manufacturer’s instructions for brown rice.

If cooking on the stovetop, rinse and drain the rice with water 2 times, then combine the rinsed rice with 2 cups of water in a small to medium sized pot. Bring to a boil uncovered and then immediately reduce to medium-low. Cover with a lid and cook for 30 minutes, or until water is absorbed. Turn off the heat, and allow rice to rest for another 5 minutes. Remove the lid, and fluff rice with a fork.

Drain and rinse the chickpeas. Into the same bowl with the remaining tomato juice/olive oil marinade, add the cooked rice, slow roasted tomato pieces, chopped cilantro and drained chickpeas. Gently mix ingredients together, allowing the tomato juices to marinate the rice but keeping the pulp intact.

For added protein, we recommend adding a fried egg!