Spicy Asparagus with Tomatoes and Fennel with Tomatoes and Fennel

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

Thinly slice the red onion, baby fennel and garlic.

Juice the lemon and reserve in a small bowl.

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

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

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

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

Season with salt and pepper.

Reduce the heat and simmer until slightly reduced.

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

Add the asparagus and sautee until blistering.

Season with salt and pepper and remove from the heat.

Distribute the chickpea stew among serving bowls.

Distribute asapragus among the serving bowls.

Sprinkle with coriander, dried chilli flakes and black pepper.