Dom's Fennel Seed Panelle - River Cottage

Ingredients

• 20ml good olive oil and some oil for frying the panelle
• 1.2 litres flavoursome well-seasoned vegetable stock (cold or room temperature)
• 400g chickpea flour (or a 50/50 blend with yellow pea flour)
• 4 teaspoons fennel seeds
• 4 cloves of roasted or boiled garlic
• Salt to taste