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Stewed Chickpea Recipe with Fennel, Herbs, and Lemony Yogurt
Ingredients
  • subheading: FOR THE CHICKPEAS:
  • 16 oz chickpeas, soaked overnight (option to swap with your preferred legume)
  • 1 onion, halved, skin on
  • 1 head of garlic, halved, skin on
  • ½ cup olive oil
  • 1 lemon, peeled
  • 1 head of Fennel, halved
  • ½ small chili (serrano, jalapeno, fresno)
  • A few sprigs of multiple fresh herbs (option to use dill, parsley, thyme, rosemary, oregano)
  • subheading: FOR THE LEMONY YOGURT:
  • ½ cup full-fat plain Greek yogurt
  • ½ clove garlic, finely grated
  • 1 lemon, juiced and zested
  • Flaky sea salt
  • subheading: FOR THE PANKO BREADCRUMBS:
  • ½ cup panko breadcrumbs
  • 1 tbsp olive oil
  • 1 lemon, zested
  • Flaky sea salt
  • Pepper
  • subheading: FOR PLATING:
  • 1 tsp chili oil (I used west-bourne)
  • 1 tsp fresh mint, roughly chopped
  • 1 lemon, zested
Steps
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