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Roasted chick peas & fennel with pomegranate & avocado mash
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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.
Typical values per serving:
2 of your 5 a day; high in fibre.
This recipe was first published in Tue Jun 04 09:58:21 BST 2019.