Braised Saffron Chickpeas & Fennel with a Saffron, Chickpea Cream

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Preparation time: 10min

Cooking time: 30min

SF, DF, VG, Wheat Free, Great for Kids

This was one of the main dishes at my recent supper club with Clearspring. Sorry we didn’t get anymore professional photos done, I was busy cooking and hosting! 🙂

This is a really rich, vibrant and delicious stew. Still light and creamy and comforting, perfect for anytime of year.

Fennel has always been one of my favourite vegetables and in macrobiotics, it is known for opening the heart.

I always like to make this when I have people coming over or when there is someone in particular (including myself) that needs a little extra love.

Enjoy my loves, Nx


  • 300g dried chickpeas soaked for 1-24 hours (about 1 1/2 cups) Cooked in water/stock for 1 hour or 3 cans of cooked chickpeas
  • 1 Red Pepper, cut into 1 inch chunks
  • 3 Fennel Bulbs, cut into quarters lengthwise
  • 2 White onions, roughly chopped
  • 4 Garlic cloves, finely sliced
  • 2 Carrots, peeled & cut into 1 inch quarter moons
  • 1 1/2 litres stock
  • 1 tsp Saffron
  • 1 inch piece fresh turmeric, grated
  • Fresh parsley & fresh coriander, roughly chopped as garnish
  • Couple of pinches of salt


– Heat some sesame oil in a deep pan, with a pinch of salt and cook until translucent
– Once the onions are softened, add the carrots, peppers, and garlic. Add another pinch of salt and fry on medium heat as the vegetables start to soften and sweat
– Add stock, fennel quarters, saffron, fresh turmeric & 2 more pinches of salt
– Add the chickpeas & simmer on a low heat with lid off for about 10-15 mins until the veg are soft but not falling apart
– Once the vegetables are soft, extract about one ladle of chickpeas and vegetables (leaving the fennel) and put into a blender. Add a half ladle of liquid from the pot and blend into a creamy puree
– Mix half of the puree into the stew to thicken it and simmer for another 5 minutes so the whole pot combines and thickens to the same consistency. Check the seasoning
– Add half a tablespoon of tamari and serve. To plate up, put a little bit of puree on the plate and pile a ladle of stew on top
– Sprinkle with fresh herbs and Enjoy x


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