Nutty Chickpeas with Peapats, Fennel and Chicory

edited for preference
195g tinned Chickpeas
40g roasted chopped Hazelnuts
nutmeg(gr) pepper(gr) ground cinnamon
45ml Sunflower Oil
100g frozen Peas, parboiled 3min
1 Albumen
garlic, crushed
175g Chicory, some core removed before and after parboiling 10min, then quartered
200g Fennel, sliced medium thin, stems and fronds across, bulb longways, fronds set aside
fennel seed
fennel tea bag, made into about 200ml fennel tea in a small jug
90g Philadelphia Light
PEAPATS (preparation)
In jug placed the Albumen, Peas, garlic and tarragon and blended with a hand blender, retaining some texture.

Preheated oven to 180C (Mark4). In oven dish with lid, mixed together the Chickpeas, Hazelnuts, ground spices and 10ml Sunflower Oil. Warmed through with lid on for 20min.

FENNEL (20min)
In small covered frypan mixed the Fennel, fennel seed and 15ml Sunflower Oil started frying, then kept adding a little of the fennel tea to prevent the Fennel from drying, making it a sort of fricassee. For the last 8min added the fronds. For the last 2mins stirred in the Cheese to warm through.

CHICORY (20min) PEAPATS (15min)
In large frypan placed the Chicory in 10ml Sunflower Oil and fried for 20min in all. For the last 15min, placed four little pats of the Pea mixture in 10ml Sunflower Oil and fried carefully for 15min.

Complete protein 17.5g
Saturated fats 14.7g