Q in ABOUT 6 SERVINGS PREPARATION + COOKING 15 + 35 minutes

01 0 ill 17 fl,

sunny chickpea & fennel stew

STORAGE Let cool, then cover and refrigerate for up to 3 days, or freeze for up to 1 month.

The combination of lemon and fennel in this stew comes straight from the sunny shores of the Mediterranean. You could serve it unpureed with rice for the rest of the family.
HEALTH BENEFITS Chickpeas are a fantastic source of manganese, which your baby needs to help build bone and to form connective tissues in her body. They also contain bone-strengthening calcium and magnesium. Rich in soluble fiber, chickpeas provide a healthy boost for your baby's immature digestive tract, too. Fennel contains a phytonutrient called anethole, which may help reduce inflammation and ease digestive upsets. It is also rich in soluble fiber to feed the good bacteria in your baby's developing gut. 1 tbsp. olive oil 2 tbsp. ('/a stick) unsalted butter 1 onion, finely chopped 3 carrots, peeled and diced 2 celery sticks, finely chapped 1 fennel bulb, finely chopped 1'/z cups vegetable stock (without added salt) scant 1 / 3 cup apple juice juice and grated zest of 2 lemons 14oz. canned chickpeas in water, drained

1 Heat the oil and butter in a large casserole dish over high heat. Add the vegetables and saute for 5 minutes until soft. Add the stock, apple juice, lemon juice and zest, and chickpeas. Bring to a boil, reduce the heat, cover and simmer for 15 minutes until the vegetables are tender. 2 Remove the lid and cook for a further 10 minutes, until the vegetables are tender and the stock has reduced slightly. Using an immersion blender, blend to obtain a chunky puree.