The bright flavour and warming heat of this dish are really wonderful on these chilly winter nights. I like to serve with steamed quinoa or thick slices of hot buttered sourdough.
Serves: 4
INGREDIENTS
1 onion, finely diced
4 cloves garlic, finely diced
1 carrot, finely diced
1 fennel bulb, layers pulled apart and cut into cubes
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 cup vegetable stock
2 x 400-gram tins chickpeas, drained and rinsed
2 x 400-gram tins cherry tomatoes
1 bay leaf
2 pinches saffron threads
¾ teaspoon hot smoked paprika
1 tablespoon fresh thyme leaves
zest of 1 lemon
large bunch silverbeet, trimmed of stalks and cut into thick ribbons (could also use kale or spinach)
sea salt and ground black pepper
3 tablespoons ghee or coconut oil for sautéing
To serve
fennel fronds to garnish
METHOD
Heat 3 tablespoons of oil in a large sauté pan over a medium heat. Add the onion, garlic, carrot and fennel bulb.
Cook gently for 5 minutes until the onion is translucent. Add the cumin and fennel seeds and sauté for 1 minute.
Add the stock, chickpeas, tinned tomatoes, bay leaf, saffron threads, paprika, thyme leaves and lemon zest. Bring to a boil and then simmer over a low heat for 60 minutes. Remove bay leaf.
Add the silverbeet and cook for 2–3 minutes until just wilted.
Season to taste. Garnish with roughly chopped fennel fronds.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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