Ingredients
-
250 g of Chickpeas cooked
-
1 Fennel bulb
-
2 Onion
-
250 g of Cherry tomatoes
-
150 g of Tomato PassataOr, tomatoes
-
1/2 bunch of Parsley leaves
-
3 tbs. of Extra Virgin olive oil
-
1 tsp. of Cumin powder
-
Grounded black pepper
Directions
Fennel with chickpeas and tomatoes is such a simple but delicious and flavorful dish! You can make it with canned tomatoes in the winter or fresh tomatoes in the summer.
The sweetness comes from fennel and onions, while tomatoes add freshness and a hint of sourness. Cumin adds an oriental touch to the flavor of the dish.
If you are short on time, you can buy ready-cooked chickpeas in a can, but it’s best to cook them yourself. For that, soak the chickpeas for 24 hours in plenty of water, then drain the water and rinse the chickpeas under running water. After that, place the chickpeas in a pot or pressure cooker and add enough fresh water to ensure it is 4 cm above the chickpeas. Cook on the stove or in a pressure cooker for about an hour until the chickpeas are nice and soft.
Bon Appétit!
Today's visits: 1.
Steps
|
1
Done
|
Slice the onions and fennel into half rings and halve the cherry tomatoes. If you are using canned chickpeas, make sure to drain the water. |
|
2
Done
|
In a large frying pan, heat up some olive oil and sauté the onions and fennel over medium heat until they become soft and golden, which should take about 15 to 20 minutes. Once that's done, add the cherry tomatoes and let everything simmer until the tomatoes are soft. Then, add the passata and spices, bring the dish to a boil and let it simmer for 2 to 3 minutes. If you are using canned tomatoes, add them right away along with the liquid, without the need for additional passata. |
|
3
Done
|
Add the chickpeas, then mix, bring the dish to a boil and let it simmer over low heat for 5 minutes. Taste it and add more salt and pepper if necessary. Add the parsley. Done! Bon Appétit! |
