The simplicity of this quick dish makes for a perfect mid-week dinner, served with garlicky aioli on top and toasted sourdough.
However, I had enough leftovers for the next night, so I blended it into a delicious soup. Two for the price of one!
Serves 4
Prep time 25 min
Skill easy
Ingredients
3 Tbsp olive oil
1 Tbsp fennel seeds, lightly crushed
1 medium onion, sliced into thin wedges
1 leek, sliced into 1cm rounds
1 bulb fennel, sliced into thin wedges
500g carrots, (smaller the better), peeled and cut in half lengthways
1 mandarin, unpeeled, cut into chunks
500 ml vegetable stock
300g tin chickpeas
Salt and pepper
Method
Add the olive oil to a heavy-based pot, add the onion, leek and fennel seeds and soften over a low heat without colouring (5minutes).
Add the fennel, cover and cook for a further 5 minutes.
Add the carrots and mandarin, pour over the stock and chickpeas with the liquid, season with salt and pepper and continue cooking until the carrots are tender (approximately 15 minutes).
Serve with home-made aioli and lots of bread.
