Braised chickpeas and fennel with orange and olives

Ingredients

For 1 serving

• Cooked chickpeas180 g
• Fennel250 g
• Orange0.5
• Black olives20 g
• Fennel seeds1 teaspoon
• Whole wheat bread40 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: October – April

Method

1. Trim the base and tough outer leaves of the fennel and cut it into wedges about 1.5 cm thick, keeping a little core so they hold together. Grate the orange zest (only the orange part) and squeeze the juice. Drain the chickpeas.
2. Heat the oil in a wide pan over medium heat with the fennel seeds and brown the fennel wedges for 3–4 minutes per side, until golden.
3. Add the orange juice and zest and half a glass of water, salt, cover and cook over medium-low heat for 15 minutes, until the fennel is fork-tender.
4. Add the chickpeas and black olives and cook uncovered for 5 minutes, until the liquid has reduced to a glossy sauce.
5. Season with salt and pepper and serve with the wholemeal bread to mop up the juices.