Quick-braised celery and chickpeas

by Anna Tobias
Return to Recipe
Print

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