I’ve never tried fennel before so I thought I’d make a recipe with them included to try and broaden my palate – they’re so nice! If you haven’t tried them then have a go at this recipe because they’re lovely. I found this recipe and thought that the combination of grapes (don’t be put off by this by the way, the flavour goes really well with the other ingredients) with the crunchy chickpeas and fresh veggies would taste great and it really does. The other bonus is that with my hectic schedule, just leaving something in the oven for a while is easier to manage than full-on cooking, and so much better for you than a microwave meal.
The reason I’m busy though is because I’m in a play later on this week called Jackets – it’s about war/revolution/riots, that sort of thing, and I play a soldier (Brian, yes, I’m playing a boy) who kills himself. Pretty heavy, but it’s going really well – just means I’ll be posting more and more “hectic” recipes such as this one as it gets closer to show time!
Hope you like the recipe, and wish me luck with learning my lines!
Half a fennel, sliced
Half a red pepper, sliced
200g of chickpeas
A handful of grapes, halved
Half a teaspoon of paprika
A little oil
Rice or couscous to serve
- Preheat the oven to 200 degrees Celsius. Put all of the ingredients except the grapes onto a baking tray and sprinkle with the oil and paprika. Roast for 30 minutes until golden and crisp; about 10 minutes before the end of the cooking time add in the grapes.
- Serve with rice or couscous.