Tomato, Fennel and Chickpea Casserole

with Feta

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Low-Carb
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Low-Carb
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Instructions

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1 Prep veggies

Rinse fennels, remove leaves and chop off the long ends. Cut fennels to slices. Peel and mince garlic. Rinse and drain chickpeas in a colander. Rinse cherry tomatoes.

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2 Combine and bake

Preheat the oven to 200°C. Drizzle the olive oil at the bottom of a wide oven casserole. Add fennel, garlic, chickpeas, cherry tomatoes, peeled plum tomatoes with their juices, harissa paste, red vinegar, honey, water, salt and pepper. Mix well. Bake in the oven for 30 minutes.

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3 Add feta

Cut feta to slices. Add on top. Continue baking for 10-15 minutes until the feta has browned a bit. Serve with chopped fresh parsley.

Tips for fussy eaters

Separate a batch in a separate casserole without using harissa and feta. Serve with pasta.

Pro tip

Feel free to add sundried tomatoes or olives! And be mindful that the harissa paste is spicy!

This delicious dish practically prepares itself!

Cooking Time: 45 min

Cals 691 · Prot 31.4 · Carbs 93.2 · Fat 24.8

Ingredients

Number of people

For casserole

Fennel 1 Pieces
Garlic cloves 3 Pieces
Chickpeas 400 Grams
Cherry tomatoes 200 Grams
Olive oil 2 Tbsp
Peeled plum tomatoes 400 Grams
Harissa paste 10 Grams
Red vinegar 15 ML
Honey 20 Grams
Water 50 ML
Salt 0.75 Tsp
Black pepper 0.5 Tsp
Feta cheese 200 Grams

To serve

Fresh parsley 15 Grams

This delicious dish practically prepares itself!

Cooking Time: 45 min

Cals 691 · Prot 31.4 · Carbs 93.2 · Fat 24.8

Instructions

photo

1 Prep veggies

Rinse fennels, remove leaves and chop off the long ends. Cut fennels to slices. Peel and mince garlic. Rinse and drain chickpeas in a colander. Rinse cherry tomatoes.

photo

2 Combine and bake

Preheat the oven to 200°C. Drizzle the olive oil at the bottom of a wide oven casserole. Add fennel, garlic, chickpeas, cherry tomatoes, peeled plum tomatoes with their juices, harissa paste, red vinegar, honey, water, salt and pepper. Mix well. Bake in the oven for 30 minutes.

photo

3 Add feta

Cut feta to slices. Add on top. Continue baking for 10-15 minutes until the feta has browned a bit. Serve with chopped fresh parsley.

Tips for fussy eaters

Separate a batch in a separate casserole without using harissa and feta. Serve with pasta.

Pro tip

Feel free to add sundried tomatoes or olives! And be mindful that the harissa paste is spicy!

Ingredients

Number of people

For casserole

Fennel 1 Pieces
Garlic cloves 3 Pieces
Chickpeas 400 Grams
Cherry tomatoes 200 Grams
Olive oil 2 Tbsp
Peeled plum tomatoes 400 Grams
Harissa paste 10 Grams
Red vinegar 15 ML
Honey 20 Grams
Water 50 ML
Salt 0.75 Tsp
Black pepper 0.5 Tsp
Feta cheese 200 Grams

To serve

Fresh parsley 15 Grams
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