Ingredients

Olive oil (Dunford Grove)
1 onion (Caithness Farm, Oamaru Organics)
1 carrot (Oamuru Organics, Ettrick Gardens)
3 garlic cloves (Caithness Farm, Oamaru Organics, Ettrick Gardens)
1 fennel bulb (Ettrick Gardens, Oamaru Organics)
1 tsp cumin seeds
1 tsp fennel seeds
2 cups vegetable stock
1 tsp smoked paprika
½ tsp chilli flakes
Zest of 1 lemon
2x cups of cherry tomatoes (Kakanui produce, Ettrick Gardens, Brightside Microgreens, Waikouaiti Gardens)
2 tins chickpeas
Free range eggs (Agreeable Nature)

Vendors

Finely dice the onion and garlic
Peel and cube the carrot
Wash and finely slice the fennel bulb using a mandolin or by hand Heat a pot on a moderate heat, add some olive oil and then cook the onion, garlic, carrots and fennel bulb until the onion and fennel are starting to soften Add the cumin seeds, fennel see
Bring to the boil and then reduce to a simmer
Cook for about 45 minutes – 1 hour until the veg is all cooked and the liquid has reduced by about ¾ Season with salt and pepper to taste To serve poach some eggs and place on top of each serve of the stew
Enjoy with some crusty bread on the side