This is such a quick meal to make and can be a wonderful mid-week dish.
Category: | Main meals & Salads |
1 tbsp olive oil |
1 head of fennel; root removed and thinly sliced |
1 red onion; halved and sliced |
1 clove garlic; crushed |
1 tin of chopped tomatoes |
1 tin of chickpeas (reserve the liquid for another recipe) |
1/2 tsp salt |
1 tsp dried herbs |
1 tbsp nutritional yeast |
Heat the oil in a frying pan or saucepan and add the fennel, garlic and onion. Stir over a medium heat for 8-10 minutes until soft.
Stir in the tinned tomatoes, chickpeas, salt and dried herbs. Heat until simmering and cook for a further 5 minutes to thicken slightly.
Serve between 4 bowls and sprinkle over the nutritional yeast and parsley.
A little fresh parsley to serve.