400g can Essential Chickpeas (not drained)
1 clove garlic, chopped
1 tsp Bart Baharat
15g flaked almonds
4 tsp olive oil
1 large fennel, sliced thinly widthways
½ bunch salad onions, sliced
5g coriander, chopped
2 pitted medjool or other plump dates, sliced
2-4 tsp date molasses
1. Pour the whole can of chickpeas (and water) into a saucepan with the garlic, baharat spice and a pinch of salt. Cover, then heat gently for 8-10 minutes. Meanwhile, heat the almonds in a dry frying pan until lightly toasted, then tip out onto a plate.
2. Return the frying pan to the heat and warm the oil. Fry the fennel over a very gentle heat for 10 minutes, stirring occasionally until softened and beginning to colour. Add the salad onions and coriander and cook for a further 2 minutes.
3. Blend the chickpeas and liquid and return to the pan briefly to heat through. Spread over 2 plates, top with the fennel, almonds and dates
and drizzle with date molasses, to taste.
Cook’s tipChickpeas are a good source of plant-based protein and also contain vitamins, minerals and fibre. Canned beans such as butter, cannellini or haricot also work well in this recipe. Celery could be used in place of fennel and other toasted nuts such as hazels, macadamia, pecans or peanuts could work here too.