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Yield: 2 cups

2 medium bulbs of fennel

1 large onion, diced
1 clove of garlic, minced
2 tbsp extra virgin olive oil
2 tsp finely diced fresh ginger.
1 tsp ground fennel
½ tsp dried chilli flakes
2 cups rich chicken stock
2 tbsp tomato paste
1 28 oz can peeled plum tomatoes, diced
salt to taste

Trim any discoloured leaves from fennel bulbs. Cut off and reserve green feathery sprigs for garnish.

Quarter bulbs, discarding woody cores. Dice fennel and set aside.

In large saucepan, over medium heat, sauté onion, garlic and ginger in olive oil. Add fennel and sauté for five minutes.

Add spices, chicken stock, tomato paste and tomatoes. Reduce heat, and cook for 15- 20 minutes or until fennel is tender crisp.

Do not overcook


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