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Rice pan with chickpeas and fennel

updated

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Ingredients for 3 servings:

  • 1 can chickpeas
  • 2 fennel bulbs
  • 100 g raisins
  • 3 apples
  • 1 can coconut milk
  • 200 g rice
  • Butter or oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, vegetarian

Chop the fennel. Chop the apples. Cook the rice as usual. While the rice is cooking, lightly sauté the fennel and apples in a little butter or oil for about five minutes. Then add the chickpeas and coconut milk and simmer for about five minutes. Add the raisins and rice and heat until hot. Note: I don’t add salt because of my son (1 1/2 years old), and we enjoyed it very much without salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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