Name: Chickpea and fennel curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 Tbsp oil; 1 onion, peeled; 1 large fennel; 1 medium carrot; 1 clove of garlic, peeled; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp garam masala; ½ tsp turmeric; ½ tsp ground ginger; ½ tsp chilli powder; ¼ tsp ground cinnamon; 1 Tbsp tomato purée; Salt and pepper; 300 ml vegetable stock; 1 tin chickpeas (400g); 100g spinach, kale or spring greens; 2 Tbsp chopped mint or coriander; Lime or lemon, juiced

Chickpea and fennel curry

18 Jul 2017

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

1 Tbsp oil
1 onion, peeled
1 large fennel
1 medium carrot
1 clove of garlic, peeled
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
½ tsp turmeric
½ tsp ground ginger
½ tsp chilli powder
¼ tsp ground cinnamon
1 Tbsp tomato purée
Salt and pepper
300 ml vegetable stock
1 tin chickpeas (400g)
100g spinach, kale or spring greens
2 Tbsp chopped mint or coriander
Lime or lemon, juiced

Instructions

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.