CARROT, FENNEL AND MANDARIN HOT POT

This is a wonderful combination of winter ingredients that are uplifting and fragrant.  The simplicity of this quick dish makes for a perfect mid week dinner, served with garlicky aioli on top and toasted sourdough.  However I had enough leftovers for the next night, so I blended it into a delicious soup.  Two for the price of one!

Preparation time - 10 minutes

Cooking time - 25 minutes

Skill - easy

Serves 4

Ingredients

3 Tbsp olive oil

1 Tbsp fennel seeds, lightly crushed

1 medium onion, sliced into thin wedges

1 leek, sliced into 1 cm rounds

1 bulb fennel, sliced into thin wedges

500g carrots, (smaller the better), peeled and cut in half lengthways

1 mandarin, unpeeled, cut into chunks

500 ml vegetable stock 

300g tin chickpeas

Salt and pepper

Method

Add the olive oil to a heavy based pot, add the onion, leek  and fennel seeds and soften over a low heat without colouring (5 minutes).

Add the fennel, cover and cook for a further 5 minutes.

Add the carrots and mandarin, pour over the stock and chickpeas with the liquid, season with salt and pepper and continue cooking until the carrots are tender (15 minutes approx).

Serve with homemade aioli onto and lots of bread.