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′
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
Preheat oven at 190oC/fan. Transfer chickpeas in your Dutch oven.
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.
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.
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