It’s simple, it’s delicious, it’s vegan, it’s full of protein! The perfect weekday meal. Crumble some feta cheese on top and enjoy with some crusty bread!
Serves: 4 Prep. time: 10′ Cooks in: 1:10′ Ready in: 1:20′
Ingredients
2 cups chickpeas, soaked in water overnight, drained
1 tbsp fennel seeds, toasted, lightly crushed
40 ml extra-virgin olive oil
2 large onions, chopped
1 fennel bulb, thinly sliced
3 large garlic cloves, chopped
1 lemon, juiced
1 tsp lemon zest
1 bunch fresh fennel, finely chopped
salt, black pepper
Method
Step 1
Preheat oven at 190oC/fan. Transfer chickpeas in your Dutch oven.
Step 2
In a large frying pan heat oil on medium-low heat and cook onion and fennel for 6′-7′ until nicely colored and tender. Add garlic and, when fragrant, remove pan from heat. Transfer in the Dutch oven.
Step 3
Sprinkle crushed fennel seeds, season with salt and pepper and add water until chickpeas are covered by 1 cm. Bake for 2 hours with lid on. Add more water if necessary in the meantime. Food should be left with its oil.
Step 4
Remove lid, drizzle with lemon juice, sprinkle with lemon zest and fennel, stir and serve.
Photo – Food styling Antonia Kati
Και η συνταγή στα ελληνικά: Ρεβίθια λεμονάτα με φινόκιο και μάραθο στη γάστρα
