Chickpea and fennel curry
This chickpea and fennel curry is really easy to make so it’s perfect on busy or lazy days. It’s healthy, allergen-free and vegan – ideal for most diets. Serve it with boiled brown rice or naan bread and a crunchy green salad. For the greens you can choose from spinach kale or cabbage.
Ingredients
Method
- Finely chop the carrot and garlic, thinly slice the fennel and onion.
- Heat the oil in a large, heavy-based pan. Add the chopped vegetables and gently sauté for 10 minutes, under cover.
- Add the ground spices and stir for a minute until fragrant. Add the tomato purée, stir for a few seconds then add the stock. Bring to the boil then simmer for 10 minutes.
- Meanwhile, drain the chickpeas and thinly slice the greens.
- Add the drained chickpeas and the greens to the stew and cook for a further 10 minutes or so until the vegetables are tender and the sauce is thick.
- Season with salt and pepper to your liking and serve with chopped herbs of your choice and lemon/lime juice squeezed over.