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Photo of Roasted fennel, chickpeas & potatoes by WW

Roasted fennel, chickpeas & potatoes

1
Points® value
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Moderate

Ingredients

Fennel

550 g, 3 large bulbs, trimmed and cut into wedges, fronds reserved

Garlic

2 clove(s), crushed

Lemon Juice, Fresh

1 tablespoon(s)

Olive Oil

½ tablespoon(s)

New potatoes, raw

400 g, sliced

Fennel Seeds

½ tablespoon(s), level

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Dill, Fresh

2 tablespoon(s), chopped

Lemon

4 slice(s)

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Trim 3 large fennel bulbs and cut into wedges, reserving the fronds. Put the fennel in a roasting tin with 2 crushed garlic cloves, the juice of ½ lemon, ½ tablespoon olive oil, 400g sliced new potatoes and ½ tablespoon fennel seeds, then season and toss to combine. Cover the tin with kitchen foil and bake for 30 minutes.
  2. Remove the foil, stir the veg and increase the heat to 220°C, fan 200°C, gas mark 7. Cook for 10 minutes, then add a 400g tin drained and rinsed chickpeas and cook for another 5 minutes. Stir in 2 tablespoons chopped fresh dill and the fennel fronds, then serve with lemon slices.

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