Fennel and Chickpeas with Turmeric in a pan is a unique, tasty, and vegetarian dish that is very easy to prepare. If you use pre-cooked canned chickpeas, it will be even quicker, so you can choose whether to make it with dried chickpeas to soak or use the convenient canned ones.
We usually use dried ones that we buy in bulk from a Bio store, but when we’re short on time, we resort to those conserved in glass jars which are of higher quality than those in cans.
Then, turmeric at your discretion and very little else for a flavorful dish that pleases not only vegans.
Below, I leave you some more tasty recipes with chickpeas, and then let’s go under the photo to discover how to prepare Fennel and Chickpeas with Turmeric in a Pan!
See you soon with the next recipe, Ana Amalia😊
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Prepare Fennel and Chickpeas with Turmeric
- 2 fennel (medium-large)
- 10.5 oz cooked, boiled chickpeas (or canned, drained)
- 2 teaspoons turmeric powder
- 4 tablespoons extra virgin olive oil
- 2 pinches salt
- to taste black pepper
Preparation of Fennel and Chickpeas with Turmeric in a Pan
If you are using canned chickpeas, drain them from the preserving liquid, rinse them several times, and set aside.
If you are using dried ones, soak them for at least 12 hours, then cook them in plenty of unsalted water for the time indicated on the package, drain, and set aside.
Clean the fennel by removing the tops and fronds (set them aside for garnish), discard the outer leaves if they are hard or bruised.
Cut them in half, then into thin slices, splitting each slice in half.
Heat 2 tablespoons of oil in a large pan with high sides, then brown the fennel on one side for 4 or 5 minutes (depending on the thickness of the slices), sprinkle with turmeric, then flip the slices and brown on the other side.
Season them on the other side with turmeric, salt, and pepper. Meanwhile, blend 60 grams of cooked chickpeas with the other 2 tablespoons of oil and a pinch of salt.
Add the remaining chickpeas to the pan with the fennel, let them absorb the flavors well by stirring with a spatula until everything is hot.
Add half of the blended chickpeas to the pan and stir.
Plate by spreading a few spoonfuls of blended chickpeas at the bottom of the plates, then add the fennel with chickpeas from the pan, a drizzle of raw oil, and the reserved fennel fronds for garnish.
Storage, Tips, and Variations
Fennel and Chickpeas with Turmeric can be stored in the fridge in an airtight container for 2 days.
If you use dried chickpeas, save a ladle of the cooking water to blend them instead of using extra virgin olive oil.
Want a stronger flavor? Add 1 clove of garlic crushed in the oil before cooking the fennel and remove it at the end.
Don’t like turmeric? Use curry, and it will be just as delicious.
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