SERVES 4-6

INGREDIENTS

1 jar Crushed Ugly Tomatoes
2 tbsp Tomato ‘Nduja
1/4 cup virgin olive oil, plus more to serve
2 tbsp Tremblay Bamboo honey, divided
3 (15oz) cans chickpeas, drain reserve 1/4 cup of liquid
1 medium onion, halved and thinly sliced
3 medium garlic cloves, thinly sliced.
5 bay leaves
1 sprig of rosemary
1 tsp grated orange zest
1/4 cup orange juice
salt and pepper
1 tbsp fresh chopped oregano
1/2 cup lightly packed fresh flat-leafed parsley, chopped

PREPARATION

In a large Dutch oven over medium heat, combine oil, Tomato ‘Nduja and 1 tablespoon of honey. Cook, stirring often until the tomato ‘nduja begins to brown, 6 to 7 minutes. Stir in chickpeas and Crushed Ugly Tomatoes. Bring to a simmer over medium-high heat and cook, stirring occasionally, until the liquid has evaporated, 10 to 12 minutes.

Stir in the onion, garlic, bay leaf, rosemary, orange juice, 1 1/2 teaspoon each salt and pepper, and reserve chickpea liquid. Bring to a simmer, then cover and cook over medium-low, stirring occasionally, until the onion has softened, 12 to 15 minutes.

Remove from heat, taste and season with salt and pepper. Stir in the oregano and orange zest. Discard bay leaf. Transfer to a serving bowl. Sprinkle with parsley, then drizzle with more honey and orange zest.