Fennel and chickpea curry

Finely chop the onion, and grate the garlic and fresh ginger. Wash the fennel bulbs, set aside the green fronds for serving, and slice the bulbs thinly. Drain the chickpeas and rinse thoroughly with cold water.

Cook the basmati rice in twice the amount of lightly salted water for about 12-15 minutes until tender, then leave to rest covered.

Heat the coconut oil in a deep frying pan or pot. Add the sliced fennel and sauté over medium heat for 6-8 minutes until the edges are lightly caramelised and tender.