“Baked Feta” with chickpeas

25 g

currants

1

red onion

200 g

fennel bulb

1/2

lemon

100 g

young spinach

200 g

feta

250 g

cocktail tomatoes

120 g

drained chickpeas (canned)

50 ml

olive oil

1/2 ts

salt

1/2 ts

ground cumin

1/2 ts

chili flakes

1 pinch

cinnamon

250 g

any pasta (e.g., fusilli)

1 bunch

dill

38 g

currants

1 1/2

red onion

300 g

fennel bulb

3/4

lemon

150 g

young spinach

300 g

feta

375 g

cocktail tomatoes

180 g

drained chickpeas (canned)

75 ml

olive oil

3/4 ts

salt

3/4 ts

ground cumin

3/4 ts

chili flakes

2 pinches

cinnamon

375 g

any pasta (e.g., fusilli)

1 1/2 bunches

dill

50 g

currants

2

red onion

400 g

fennel bulb

1

lemon

200 g

young spinach

400 g

feta

500 g

cocktail tomatoes

240 g

drained chickpeas (canned)

100 ml

olive oil

1 ts

salt

1 ts

ground cumin

1 ts

chili flakes

2 pinches

cinnamon

500 g

any pasta (e.g., fusilli)

2 bunches

dill