zoom Roasted chick peas & fennel with pomegranate & avocado mash

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    Roasted chick peas & fennel with pomegranate & avocado mash

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    Roasted chick peas & fennel with pomegranate & avocado mash

    • Vegetarian
    • Vegan
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 4


    2 x 400g cans essential Chick Peas, drained
    2 onions, thinly sliced
    2 medium fennel, sliced
    2 tbsp chilli infused olive oil
    2 tsp cumin seeds
    4 tbsp pomegranate juice
    2 x 100g small avocados
    3 cloves garlic, thinly sliced
    ½ x 28g pack coriander, chopped
    80g pack Cooks’ Ingredients Pomegranate Seeds 


    1. Preheat the oven to 230°C, gas mark 8. Pat the chick peas dry between several sheets of kitchen paper. Tip into a roasting tin and add the onions and fennel. Drizzle with 1 tbsp of the oil, sprinkle with the cumin seeds, then roast for 30 minutes, turning the ingredients halfway through.

    2. Combine the pomegranate juice in a small bowl with the remaining oil and a little seasoning. Scoop the avocado flesh into a bowl and mash until smooth. Season lightly.

    3. Stir the garlic and coriander into the roasting tin and bake for a further 10 minutes until golden. Tip onto serving plates, spoon the avocado mash and pomegranate seeds on top, then drizzle with the dressing.

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