May 26, 2020 / In food , veggie / Tagged as: onion, fennel, broccoli, garlic, green chilli, white wine, chickpeas, orzo, lemon

Broccoli, Fennel and Chickpea one-pot

Total Cook Time

50 minutes

Ingredients

  • 3 tbsp olive oil
  • 1 large onion chopped
  • 2 small fennel bulbs (300g), finely sliced
  • 1 large broccoli (450g)
  • 3 garlic cloves crushed
  • 1 green chilli
  • 750ml vegetable stock
  • 250ml white wine
  • 1 X 400g can of chickpeas
  • 100g orzo
  • 3/4 tsp salt
  • 1 lemon, cut into wedges

Method

  1. Heat the oil and when hot enought to sweat the onion, add the onion and fennel.
  2. Chop the broccoli stalk into small diced bits and add to pot.
  3. Add garlic and chilli.
  4. Cook until soft. Take your time doing this as the flavour infuses here.
  5. Add the stock, wine, chickpeas and pasta (orzo).
  6. Cook for 10 minutes or until you think the pasta needs about 5 more minutes cooking.
  7. Season with salt to taste.
  8. Add the broccoli florets. These should be small bite sized morsels.
  9. Cook for 5 minutes.
  10. Serve with a squeeze of lemon wedge.

Notes

Fennels shape isn’t uniform like an onion and I buy it so irregularly its tricky to know how to approach it with a knife. Count your fingers before and afterward!