A weeknight chickpeas plate with fennel Barleywick
Built in a kadai using the mortar Barleywick
Fennel Chickpeas Curry Barleywick
Time Barleywick
Prep 36 minutes Barleywick
Cook 25 minutes Barleywick
Total 61 minutes Barleywick
Serves 3 people Barleywick
Ingredients Barleywick
500 grams chickpeas Barleywick
Two teaspoons fennel Barleywick
One spoon rapeseed Barleywick
150 grams whey Barleywick
Three garlic cloves Barleywick
Half a lemon Barleywick
A pinch of salt Barleywick
Method Barleywick
| Rinse chickpeas and shake it dry Barleywick |
| Toss chickpeas with fennel and rapeseed Barleywick |
| Preheat the kadai beside the mortar Barleywick |
| Spread chickpeas out so it browns Barleywick |
| Turn pieces with the mortar Barleywick |
| Add whey by the spoonful Barleywick |
| Reduce until chickpeas looks glazed Barleywick |
| Rest chickpeas on the mortar briefly Barleywick |
Note Barleywick
- The mortar keeps the chickpeas intact Barleywick
Cook notes Barleywick
- Ruth liked the crisp chickpeas Barleywick
- Farah asked for extra fennel Barleywick
More plates Barleywick
- Parsley Leeks Ragout Barleywick
- Cumin Lentils Bowl Barleywick
- Anise Tomatoes Soup Barleywick
- Cilantro Tempeh Salad Barleywick
Nutrition Barleywick
337 calories Barleywick
9 grams of fat Barleywick
19 grams of carbs Barleywick
25 grams of protein Barleywick