A succulent, spanish side dish which is likely to wow guests! Try with lots of other small dishes to create your very own tapas! 

•  2 medium fennel buds
• 2 sprigs of fresh sage
• Juice of half a lemon
• 12 cherry tomatoes
• 400g jar of chickpeas
• Coconut oil
• Sea salt
• Black pepper  

1. Drain and rinse the chickpeas
2. Pre heat the over at a temperature of 180 degrees, gas mark 6.
3. Cut the fennel bulbs into quarters and place them in a roasting tray with 2 tsp of coconut oil, salt and pepper to taste.
4. Roast on the middle shelf of an oven for 25 minutes, turning often, or until charred but not burnt. 
5. Remove from the oven, tip into a bowl and keep to one side.
6. Roast the cherry tomatoes for 10 minutes by placing them in a roasting tin with a generous pinch of sea salt, no oil needed.
7. Place a large, heavy based, non-stick frying pan on a low heat with teaspoon of coconut oil, when melted squeeze in the lemon juice and add the sage. Cook for 1 minute to allow the flavour of the sage to infuse the oil, and then add the roasted tomatoes, 2 generous pinches of pepper and 1 of salt.
8. Cook for 2 minutes, stirring constantly. Then add the fennel and the chickpeas. 
9. Cook for a further 3 minutes, stirring often, and then serve.