Devi says: “I discovered fresh fennel much later on in life. This dish is one I discovered ‘by accident’ when I bought a fennel bulb from a farmers’ market and tried it with chickpeas.”

Serves 4

Preparation time 4 minutes

Cooking time 11 minutes

Ingredients

1 small bulb of fresh fennel
2 fresh tomatoes
1 green chilli, or to taste
Handful of fresh coriander
2 x 400g tins chickpeas
2 tbsp coconut oil
2 tsp cumin seeds
2 tsp brown mustard seeds
2 tsp garlic paste
2 tsp ginger paste
1 tbsp white wine vinegar
1 tsp ground turmeric
2 tbsp tomato paste
2 tbsp coconut cream
Fine sea salt, to taste
1 tsp garam masala
Juice of 1 lemon

Method

Fill and boil the kettle.

Finely slice the fennel, reserving the fronds to garnish if you wish.

Cut the tomatoes into thin wedges.

Slit the chilli lengthways and chop the coriander.

Drain and rinse the chickpeas.

Place a wok on a high heat, then add the following ingredients in this order: 200ml hot kettle water, coconut oil, cumin seeds, brown mustard seeds, garlic paste, ginger paste, green chilli, vinegar, chickpeas, turmeric, tomato paste, tomatoes, fennel and coconut cream. Place the lid on the wok and reduce the heat to medium. Cook for 8 minutes.

Remove the lid and stir well, then add salt to taste, and the garam masala. Continue to cook without the lid for a further 3 minutes.

Switch off the heat, then add the coriander, reserved fennel fronds, if using, and lemon juice before enjoying.

15 Minute Indian: quick and easy recipes to brighten up your midweek meals