A Super Easy Vegan Pasta (with Florence fennel and chickpeas)

Rushed for time these days, I am at home more, but working, so I can let a pot simmer, but don't have much time to look after it... or to shop, or to plan a menu. And at the end of the day I want a complete meal all in one plate!

This is so easy, and filling...

1 large Florence fennel

2 tbsp vegetable margarine

1 can of chickpeas

salt and pepper to taste

500 g pasta (any type)

salt for the water

serves 4

Wash and slice the fennel into big chunks. Melt the margarine in a large frying pan (which you can cover with a lid). Add the fennel and then simmer, very slowly, for about one hour, adding a little water from time to time. I use quite a bit of margarine for this, about 2 tbsp.

When the fennel is soft add the chickpeas. Cook the pasta in salted boiling water. At this point every time I add a bit of water to the fennel I use the salted water from the pasta, which is full of starch and makes a nice sauce, and it is salted. At the end you may still want to adjust the sauce for salt, then drain the pasta and add to the sauce. Add freshly grated black pepper to finish.

Photos and Recipes by Alessandra Zecchini ©