Beef & Chickpeas in Tomato-Fennel Sauce

Ingredients

• 2 cups (340 g) cooked farro
• 14 oz (400 g) lean beef strips
• 2 1/2 cups (420 g) canned chickpeas, rinsed
• 2 fennel bulbs (400 g)
• 3 cups (740 g) passata
• 2 tbsp (30 ml) olive oil
• 6 garlic cloves (18 g)
• 2 tsp (4 g) fennel seeds
• 4 tbsp (12 g) chopped fresh parsley
• 2 tbsp (30 ml) lemon juice

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Method

1. Toast the fennel seeds in the dry pan for a minute, then crush them.
2. Brown the beef in the oil and set it aside. Soften the sliced fennel 8 minutes until it takes color, then add the garlic.
3. Pour in the passata and simmer 8 minutes, until it no longer tastes raw.
4. Return the beef with the drained chickpeas and warm through 5 minutes. Spoon over the farro and finish with lemon and parsley.