Stewed celeriac with chickpeas and slow roasted tomatoes

Directions

1. ROASTED TOMATOES: Preheat oven to 160 degrees. Oil the baking dish and place tomatoes in it. In a small bowl combine the olive oil, vinegar, sugar, salt, garlic and thyme. Pour the mixture over the tomatoes and spread it with a silicone brush or just toss the tomatoes gently around with your hands. Place the dish in the oven and bake for about one hour, until the tomatoes are soft. Remove from the oven and set aside.
2. CELERIAC CHICKPEAS STEW: Put a splash of the olive oil in a dutch oven or cast iron pan, set on medium heat. Add 1/2 of the onion. When it sweats, add harissa, mild paprika, and smoked paprika. Fry for about half a minute till the spices get very aromatic. Add cubed celeriac. Salt generously. Toss it around with a wooden spoon to make sure the celeriac is covered with spices. Add the rest of the spices, mix. Cover and let on low-medium heat for about 20 minutes. Remember to mix it from time to time. Let the celeriac stick a bit to the pot. If it is really too dry and sticking too much try either lowering the temperature or adding a bit of water. But in general keeping it covered should create enough steam to keep the moisture in. Chop together garlic cloves, 3 tablespoons of olive oil, remaining half of the onion, and chilli. Ideally you want to have a pulp. When celeriac is soft, but not mushy, add chickpeas. Add the pulp you've just created. Mix well, cover, cook another 10 minutes, stirring occasionally.
3. To assemble the dish: Transfer celeriac chickpea stew on a plate, arrange tomatoes on top. Pour some of the tomatoes juices/sauce over the plate. Use salt & pepper according to your liking.