Braised fennel with spicy chickpeas and goat’s curd
Recipe and image extracted from Cooking with Vegetables by Jesse Jenkins.
Braised fennel with spicy chickpeas and goat’s curd
A light and easy dish of braised fennel with a mellow flavour paired with spicy chickpeas.
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves: 2-3
Published: July 3, 2025 at 11:26 am
Ingredients
- 2 Fennel bulbs trimmed and quartered
- 240ml (8 fl oz) dry white wine
- 240ml (8 fl oz) Chicken or vegetable stock
- 3 tbsp Unsalted butter
- A splash of White wine vinegar
- 2-3 tsp Dijon mustard
- Extra virgin olive oil for drizzling
- 2 tbsp Goat's curd
- 100g (3.5oz) Spanish chorizo (optional) peel and dice
- 1 tbsp Olive oil
- 1 Fresh chilli finely chopped
- 400g (14oz) Tin chickpeas drained
- 1 tsp Smoked paprika
- A splash of White wine vinegar
- Juice of 1 lemon
- Half a bunch of chives finely chopped
Method
Step 1
Coat the fennel quarters with olive oil and season with salt. Sear in a pan over a medium heat until golden – this happens quickly.
Step 2
Deglaze the pan with white wine and stock. Cover, cook for 10 mins or until fennel is tender.
Step 3
In a new pan, prepare the spicy chickpeas. If using chorizo, fry in oil over a medium heat until crispy. Add the chilli, garlic and chickpeas. Cook a few mins. Add smoked paprika, cook for 1 min. Add white wine vinegar, cook 1-2 mins. Remove from heat. Add lemon juice and chives. Season.
Step 4
When the fennel is tender, remove the pan lid and add the butter, vinegar and mustard. Stir to combine. Cook a few mins more, basting the fennel with the sauce as it thickens. If needed, add a splash of water and extra seasoning.
Step 5
Serve the braised fennel quarters topped with spicy chickpeas and a spoonful of goat’s curd.
