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White Wine Braised Chickpeas with Fennel & Kale
V
V*
DF
GF
Serves
3-4
Cook Time
25 minutes
Ingredients
For the chickpeas
- Olive oil |Generous drizzle|
- Banana shallots |2| finely sliced
- Fennel bulb |1| semi-finely sliced
- Red chilli |1| finely diced
- Fennel seeds |1 tsp| lightly crushed
- White wine |125ml|
- Vegetable stock |250ml| double concentrated
- Chickpeas |2 x 400g tins| drained
- Frozen edamame beans |200g|
- Parsley |Small bunch| roughly chopped
For the kale
- Curly kale |100g| tough stems removed, torn
- Extra virgin olive oil |1 tbsp|
- Salt and black pepper | |
To finish
- Soft boiled eggs |4| optional
- Extra virgin olive oil | | for drizzling
Ingredients
For the salad
Method
Fry the aromatics
- Heat the olive oil in a large sauté pan or shallow casserole over a medium high heat
- Add the fennel, shallots, chilli, fennel seeds and a pinch of salt
- Cook for 5–6 minutes, stirring occasionally, until the shallots are soft and translucent
Deglaze
- Pour in the white wine and let it bubble for a few minutes until mostly evaporated, scraping up any bits stuck to the bottom of the pan
Braise the chickpeas
- Add the stock and chickpeas
- Bring to a simmer and cook uncovered for 12–15 minutes, until the liquid has reduced by about half and turned glossy
- Season to taste
Massage the kale
- Meanwhile, put the kale in a bowl with the extra virgin olive oil, salt and pepper
- Scrunch and massage with your hands for a minute or two until it softens and darkens slightly
Serve
- Spoon the braised chickpeas into bowls
- Pile the massaged kale on top along with the soft boiled egg if using
Method
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