Quick and Easy Bean and Leek Casserole

theguardian.com

Mickey

2 tbsp olive oil

3 garlic cloves, peeled and finely sliced

1 scant tsp fennel seeds

1 tsp chilli flakes, or ½ tsp, if you prefer less heat, or leave it out altogether

2 trimmed leeks, cut into thin half-moons

2 small bulbs fennel, cut into 1cm dice

Flaky sea salt

600ml vegetable stock

2 x 400g tins cannellini beans, drained and rinsed

2 tbsp tahini

Juice of ½ lemon

Warm flatbreads, to serve

subheading: For the gremolata:

6 medjool dates, finely chopped

50g shelled pistachios, roughly chopped

30g coriander, finely chopped

2 tbsp olive oil

Finely grated zest of ½ lemon

Directions at theguardian.com

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