The bright flavour and warming heat of this dish are really wonderful on these chilly winter nights. I like to serve with steamed quinoa or thick slices of hot buttered sourdough.
Serves: 4
INGREDIENTS
1 onion, finely diced
4 cloves garlic, finely diced
1 carrot, finely diced
1 fennel bulb, layers pulled apart and cut into cubes
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 cup vegetable stock
2 x 400-gram tins chickpeas, drained and rinsed
2 x 400-gram tins cherry tomatoes
1 bay leaf
2 pinches saffron threads
¾ teaspoon hot smoked paprika
1 tablespoon fresh thyme leaves
zest of 1 lemon
large bunch silverbeet, trimmed of stalks and cut into thick ribbons (could also use kale or spinach)
sea salt and ground black pepper
3 tablespoons ghee or coconut oil for sautéing
To serve
fennel fronds to garnish
METHOD
Heat 3 tablespoons of oil in a large sauté pan over a medium heat. Add the onion, garlic, carrot and fennel bulb.
Cook gently for 5 minutes until the onion is translucent. Add the cumin and fennel seeds and sauté for 1 minute.
Add the stock, chickpeas, tinned tomatoes, bay leaf, saffron threads, paprika, thyme leaves and lemon zest. Bring to a boil and then simmer over a low heat for 60 minutes. Remove bay leaf.
Add the silverbeet and cook for 2–3 minutes until just wilted.
Season to taste. Garnish with roughly chopped fennel fronds.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Warming Vegan Chilli]()
RecipeWarming Vegan Chilli
Article by Kelly Gibney![Braised Puy Lentils with Mushrooms, Rosemary and Hazelnuts]()
RecipeBraised Puy Lentils with Mushrooms, Rosemary and Hazelnuts
Article by Kelly Gibney![Creamy Leek, Potato and Silverbeet Tart with a Buckwheat Crust]()
RecipeCreamy Leek, Potato and Silverbeet Tart with a Buckwheat Crust
Article by Kelly Gibney![Nourishing Red Lentil, Paprika and Lemon Soup]()
RecipeNourishing Red Lentil, Paprika and Lemon Soup
Article by Kelly Gibney
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.