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Plated meal

Spicy Asparagus with Tomatoes and Fennel with Tomatoes and Fennel

  • Gluten Free
  • Spicy
  • Vegetarian
  • Low Calorie
  • Meat
  • Contains Dairy

Spicy Asparagus with Tomatoes and Fennel

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a saucepan of water to the boil and add the stock cube, stir until dissolved.

  • 0.5 min

    Thinly slice the red onion, baby fennel and garlic.

  • 3.0 min

    Juice the lemon and reserve in a small bowl.

  • 3.5 min

    Heat the oil in a saucepan over medium-high heat.

  • 4.5 min

    Add the onion, fennel and garlic. Cook, stirring, until softened.

  • 6.5 min

    Add the chicken stock (around 75ml per person) and lemon juice and bring to the boil.

  • 7.5 min

    Stir in the chickpeas, chopped tomatoes, tomato paste and paprika.

  • 9.0 min

    Season with salt and pepper.

  • 9.5 min

    Reduce the heat and simmer until slightly reduced.

  • 10.0 min

    Melt the butter in a frying pan over medium high heat.

  • 11.0 min

    Add the asparagus and sautee until blistering.

  • 14.0 min

    Season with salt and pepper and remove from the heat.

  • 14.5 min

    Distribute the chickpea stew among serving bowls.

  • 15.0 min

    Distribute asapragus among the serving bowls.

  • 16.0 min

    Sprinkle with coriander, dried chilli flakes and black pepper.

  • Ingredients


    Dried Chilli Flakes

    Fresh Coriander



    Tomato Paste

    Chopped Tomatoes




    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 75ml per person, each cube makes 500ml.


    thinly sliced

    Baby Fennel

    thinly sliced

    Red Onion

    thinly sliced

    Olive Oil

    1/2 tablespoon per person

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