Chickpeas with Caramelised Roast Fennel, Orange, and Black Olives

I love the combination of orange and fennel, and if you roast the fennel so it’s golden and caramelised on the outside and squidgily soft on the inside, and add some bitter black olives, it is really delicious.

Plant-Based

Gluten Free

1 can or 100g dried chickpeas cooked with coriander and cardamom seeds, and peppercorns
2 bulbs of fennel
1 orange – tarocco if you can get one.
3 spring onions
10 black olives
4 teaspoons olive oil
Balsamic vinegar
Salt and pepper

Wash the fennel and cut into wedges. Put them into a bowl and add salt, pepper, and 2 teaspoons of the olive oil.
Mix them well so that the oil completely covers the surface of the fennel – preferably do it with your hands.
Put on a baking tray and roast in a hottish oven (200º / 180º fan / gas mark 6) for about 40 – 60 minutes – the exact timing depends on the heat of your oven and the moisture content of the fennel – turning from time to time. You are aiming for a golden outside, and soft enough inside for the juices to be escaping and beginning to caramelise. You do not want them either hard or burnt.
While they are cooking, drain the chickpeas and put in a bowl large enough to have plenty of space to mix the salad well.
Slice the oranges very thinly – you don’t want the skin and pith to be thick chunks – and cut the rings into quarters or sixths. If your orange has very thick pith, zest it, and then cut the pith off and just use the flesh.
Thinly slice the spring onions and roughly slice the black olives into rings.
Add the roast fennel, the remaining 2 teaspoons of olive oil, balsamic vinegar, salt and pepper, and mix it all very well together.

Diva notes.

Loading comments...

Chickpeas with Caramelised Roast Fennel, Orange, and Black Olives

Diva notes.

Sign up for new recipes, tips, and downsizing stories.