Chickpea, Fennel & Tomato Stew

Serves: | Cooking Time:

Protein: 400g Chickpeas

Box Ingredients:

  • Fennel (2 bulbs)
  • Tomatoes
  • Carrots (if any left)
  • Baby spinach (remaining)

Pantry Staples:

  • Garlic, onion (if on hand)
  • Olive oil
  • Cumin, paprika
  • Stock or water

  1. Slice fennel thinly.
  2. Cook garlic + spices in oil.
  3. Add fennel + carrot, cook 5–7 mins.
  4. Add chopped tomatoes + chickpeas + stock.
  5. Simmer 20 mins until soft and fragrant.
  6. Stir through spinach at end.

 This is a great warming, slightly sweet dish from the fennel.

Go Back