Roasted fennel, chickpeas & potatoes
550 g, 3 large bulbs, trimmed and cut into wedges, fronds reserved
2 clove(s), crushed
Lemon Juice, Fresh
New potatoes, raw
400 g, sliced
½ tablespoons, level
1 can(s), large, drained, drained and rinsed
2 tablespoons, chopped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Trim 3 large fennel bulbs and cut into wedges, reserving the fronds. Put the fennel in a roasting tin with 2 crushed garlic cloves, the juice of ½ lemon, ½ tablespoon olive oil, 400g sliced new potatoes and ½ tablespoon fennel seeds, then season and toss to combine. Cover the tin with kitchen foil and bake for 30 minutes.
- Remove the foil, stir the veg and increase the heat to 220°C, fan 200°C, gas mark 7. Cook for 10 minutes, then add a 400g tin drained and rinsed chickpeas and cook for another 5 minutes. Stir in 2 tablespoons chopped fresh dill and the fennel fronds, then serve with lemon slices.