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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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
  • 100 g spinach kale or spring greens
  • 2 Tbsp chopped mint or coriander
  • Lime or lemon juiced

Method
 

  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.