Quick-braised celery and chickpeas
by Anna Tobias
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Ingredients
Store Cupboard
200g of chickpeas, soaked in cold water overnight
salt
pepper
Fruit & Vegetables
1 garlic bulb
1 potato, peeled and halved
1/4 tsp chilli flakes
1/2 lemon, juiced and zested
Salad & Fresh Herbs
1 sprig of sage
1 head of celery
Spices & Dried Herbs
1/2 tsp fennel seeds, pounded
Oils & Vinegars
200ml of olive oil