Chickpea Tomato Fennel Mixed Bake

individual portion

195g tinned Chickpeas (some frozen and thawed)
40g roasted chopped Hazelnuts
2 Albumen
90g Philadelphia Light
320g Fennel sliced medium thin, stems across, bulb longways, fronds set aside
300g Baby Tomatoes, halved
90g Onion chopped by slicing medium thin first across then longways
2 cloves garlic finely chopped
15g Basil, roughly sliced
pinch ground pepper

Preheated oven to 190°C

CHICKPEAS (15min)
Stirred the Chickpeas, pepper and Hazelnuts together and let them settle a while
Spread them evenly over 21x16x6cm glass oven dish
Baked 15min

FENNEL (15min)
In small frypan fried the Fennel for 15min in approximately 15ml Sunflower Oil
10min before the end added the fronds
After cooking added about 2 tablespoons of the mixture to a jug containing
2 Albumen, the Basil and the Philadelphia
Blended with hand blender then stirred in the rest

ONION (15MIN) TOMATOES (10min)
In medium large frypan fried the Onion stirring with about 5ml Sunflower Oil for 15min
10min before the end added 5ml to the pan and fried the Tomatoes in this
5min before the end added the remaining 5ml to the pan and let the garlic blond in this before stirring into the Tomatoes, also stirring in the Onions at about 3min

MIXED BAKE (20min)
Spread the Tomatoes gently over the Chickpeas
And the Fennel mixture over everything
Baked 20min same temperature.

complete protein 22.5g
saturated fats 12.3g
uncompleted legume protein 8.6g