Instructions

1. Finely chop the carrot and garlic, thinly slice the fennel and onion.
2. Heat the oil in a large, heavy-based pan. Add the chopped vegetables and gently sauté for 10 minutes, under cover.
3. 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.
4. Meanwhile, drain the chickpeas and thinly slice the greens.
5. 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.
6. Season with salt and pepper to your liking and serve with chopped herbs of your choice and lemon/lime juice squeezed over.