Tomato, Fennel and Chickpea Casserole

Name: Tomato, Fennel and Chickpea Casserole with Feta
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 0 Grams of Chickpeas; 0 Grams of Peeled plum tomatoes; 0 Grams of Honey

with Feta

This delicious dish practically prepares itself!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegetarian

Low Carb

45 min

Tomato, Fennel and Chickpea Casserole with Feta

This delicious dish practically prepares itself!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Vegetarian

Low Carb

Ingredients

For casserole

Chickpeas

0 Grams

Peeled plum tomatoes

0 Grams

Honey

0 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.