Braised Fennel with Crispy Chickpeas & Saffron Basmati - Cuisine Magazine - From New Zealand to the
This dish is packed with flavour and is light but also very comforting. The braised fennel is based on a recipe in Deborah Madison’s cookbook Vegetable Literacy
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Ingredients
- CRISPY CHICKPEAS
- 3 cups (2 x 400g cans) cooked chickpeas, drained and rinsed well
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
- finely grated zest of 1 lemon
- SAFFRON BASMATI
- 380g (2 cups) basmati rice, rinsed well
- pinch saffron
- 1 teaspoon dried thyme
- 4 large (or 6 medium) fennel bulbs
- 4 tablespoons ghee or clarified butter
- 2 onions, finely diced
- 4 teaspoons fennel seeds
- 2 pinches saffron
- 2 garlic cloves, crushed
- 6 tablespoons tomato paste
- 750ml (3 cups) water
- 2 teaspoons fine sea salt plus freshly ground black pepper
- flat-leafed parsley, roughly chopped
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