Braised Fennel with Spicy Chickpeas, Chorizo + Goat's Curd
"Braising fennel intensifies its sweetness and mellows the aniseed. Braising also lets it keep its bite while simultaneously making it very tender. I often make this dish with Spanish chorizo in the chickpea mix, but the smoked paprika, chilli and garlic tell the same story if you're rolling without it. If you are, start by lightly frying it before you add the rest of the chickpea ingredients to the pan. I like to have this dish as a main." - Jesse JenkinsThis is an EXCLUSIVE recipe from Jesse Jenkins of @adip_food new cookbook Cooking with Vegetables - try it out HERE.
Source: Bold Bean Co
Ingredients
- fennel bulbs, trimmed and quartered
- dry white wine
- chicken or vegetable stock
- unsalted butter
- splash of white wine vinegar
- Dijon mustard
- extra virgin olive oil, for drizzling
- salt and pepper
- blank
- jar Queen Chickpeas - with their bean stock - or 400g tin chickpeas
- Spanish chorizo, peeled and diced
- olive oil
- fresh chilli, finely chopped
- garlic cloves, finely chopped
- smoked paprika
- juice of 1 lemon
- bunch of chives, finely chopped
- goat's curd