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Date & Fennel Braised Chickpeas w/ Sausages
V
V*
DF
GF
Serves
2-3
Cook Time
75-90 minutes
Ingredients
For the braise
- Dried chickpeas |200g| soaked overnight
- Veggie sausages |6| meat sausages also work
- Olive oil |2 tbsp|
- Onion |1 large| finely sliced
- Garlic cloves |3| finely chopped
- Fennel seeds |1.5 tbsp|
- Medjool dates |6| pitted and thinly sliced
- Fresh bay leaves |2|
- Lemon peel | | peel of ½ a lemon
- Vegetable stock |750ml| plus a splash more if needed
- Lemon |1| juice
- Sea salt & black pepper | |
To garnish
- Extra virgin olive oil | |
- Crème fraîche | | to serve
- Chives | | finely sliced
Ingredients
For the salad
Method
Fry sausages
- Drain the soaked chickpeas and set aside
- Heat 1 tbsp olive oil in a deep frying pan over a medium high heat
- Add the sausages and fry until golden on all sides
- Remove and set aside
Start the base
- Add another drizzle of oil to the same pan and reduce the heat to medium low
- Add the onion, garlic and a pinch of salt and cook until soft but not taking on colour
- Add the fennel seeds and cook for a minute or two until fragrant
Braise chickpeas
- Add the dates, lemon peel, bay leaves and chickpeas
- Pour over the vegetable stock and add a pinch of salt
- Increase the heat to a simmer then reduce to low
- Cook gently for 60–70 minutes until the chickpeas are tender and the liquid has reduced into a rich, glossy sauce
- Stir through the lemon juice, taste and season with salt and pepper if needed
- Add the sausages on top for the final 5 minutes to cook through and heat up
- Top up with a little water or stock if needed during cooking
Serve
- Serve the braised chickpeas with the sausages on top
- Finish with a dollop of crème fraîche, a drizzle of EVOO and a generous handful of chives
Method
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date-fennel-braised-chickpeas-w-sausages