Broccoli, Fennel and Chickpea Stew

If you’re cooking for children, by all means omit (or deseed) the chilli.

3 tbsp olive oil
1 large onion, peeled and chopped
2 small fennel bulbs (300g), finely sliced
1 large broccoli (450g)
3 garlic cloves, peeled and crushed
1 green chilli
750ml vegetable stock (suitable for vegans)
250ml white wine
1 x 400g tin chickpeas, drained
100g orzo
¾ tsp salt (or to taste)
1 lemon, cut into wedges

Heat the oil in a large, deep casserole and, when hot, add the onions and fennel. Cut off the broccoli stalks and chop it into small dice, then throw these into the pot with the crushed garlic and chilli. Cook the mixture until soft (don’t skimp on the time, because this is where the flavour comes from), then add the stock, wine, chickpeas and pasta.

Cook for five minutes, then break up the broccoli florets into bite-size pieces with your hands and add to the pot. Cook for a further five minutes, or until the stew is fairly thick and the pasta is cooked through, then season with salt.

To serve, ladle into bowls, squeeze over the lemon wedges and finish with an extra drizzle of olive oil, if you wish.

www.theguardian.com