Food and Travel Magazine | Tangy Chickpeas with Fennel

Ingredients

• 2tbsp coconut oil
• 2tsp cumin seeds
• 2tsp brown mustard seeds
• 2tsp garlic paste
• 2tsp ginger paste
• 1 green chilli, or to taste, slit lengthways
• 1tbsp white wine vinegar
• 2 x 400g cans chickpeas, drained and rinsed
• 1tsp ground turmeric
• 2tbsp tomato paste
• 2 tomatoes, cut into thin wedges
• 1 small fennel bulb, finely sliced, fronds reserved
• 2tbsp coconut cream
• 1tsp garam masala
• Handful fresh coriander
• juice 1 lemon