Tangy Chickpeas with Fresh Fennel

Name: Tangy Chickpeas with Fresh Fennel
Prep time: 4 min
Cook time: 11 min
Total time: 15 min
Cuisine: Indian
Ingredients: 1 small bulb of fresh fennel; 2 fresh tomatoes; 1 green chilli, or to taste; Handful of fresh coriander (cilantro); Handful of fresh coriander (cilantro); 2 x 400 g (14 oz) tins chickpeas; 2 tbsp coconut oil; 2 tsp cumin seeds; 2 tsp brown mustard seeds; 2 tsp garlic paste; 2 tsp ginger paste; 1 tbsp white wine vinegar; 1 tsp ground turmeric; 2 tbsp tomato paste; 2 tbsp coconut cream; Fine sea salt, to taste; 1 tsp garam masala; Juice of 1 lemon

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

15-Minute Indian

By Anjula Devi

Published 2025

About

I discovered fresh fennel much later on in life. This dish is one I discovered ‘by accident’ when I bought a fennel bulb from a farmers’ market and tried it with chickpeas.

Ingredients

1 small bulb of fresh fennel
2 fresh tomatoes
1 green chilli, or to taste

Asia
India
Stew
Gluten-free
Vegan

Method

Fill and boil the kettle.
Finely slice the fennel, reserving the fronds to garnish if you wish.
Cut the tomatoes into thin wedges.
Slit the chilli lengthways and chop the coriander.
Drain and rinse the chickpeas.
Place a wok on a high heat, then add the following ingredients in this order: 200ml (7fl oz/¾ cup plus 2 tbsp)