Baked Fennel and Chickpeas

Baked Fennel and Chickpeas is a vibrant Moroccan-inspired dish that features tender fennel and protein-packed chickpeas, all infused with aromatic spices. This hearty and nutritious meal is perfect for a cozy dinner, offering a delightful blend of flavors and textures.

Ingredients

• Fennel Bulb - 1 medium (about 300g)
• Canned Chickpeas - 1 can (400g), drained and rinsed
• Olive Oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ground Cumin - 1 teaspoon
• Ground Coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Fresh Parsley - 2 tablespoons, chopped
• Lemon - 1, juiced
• Vegetable Broth - 100ml

Steps

1. Preheat the oven to 200°C (400°F).
2. Trim the fennel bulb, removing the stalks and base, and slice it into wedges.
3. In a large bowl, combine the sliced fennel, drained chickpeas, minced garlic, olive oil, ground cumin, ground coriander, paprika, turmeric, salt, and black pepper. Toss well to coat everything evenly.
4. Spread the mixture in a single layer on a baking tray lined with parchment paper.
5. Pour the vegetable broth over the fennel and chickpeas.
6. Bake in the preheated oven for 25-30 minutes, or until the fennel is tender and slightly caramelized.
7. Remove from the oven and drizzle with lemon juice and sprinkle with chopped parsley before serving.

Nutrition

• Calories: 360
• Protein: 15 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in dietary fiber, promoting digestive health.

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