Charred Fennel Chickpea Spelt Pilaf with Orange Dill Yogurt

Charred Fennel Chickpea Spelt Pilaf with Orange Dill Yogurt 🍊🌿 This is a warm, bright grain-bowl dinner with deep roasted edges and a cool creamy finish: charred fennel wedges, crisp chickpeas, chewy pearled spelt, fresh herbs and a thick orange dill yogurt spooned over the top. It feels generous but practical, and the leftovers hold up beautifully for lunch. Yield: 3-4 servings Time: about 50 minutes Ingredients: - 3 medium fennel bulbs, trimmed and cut into wedges - 1 can chickpeas, drained, rinsed and patted very dry - 2 tbsp olive oil, plus extra for the cooked spelt - 1 tsp ground cumin - 1 tsp ground coriander - 220 g pearled spelt - 1 tbsp lemon juice - Small handful parsley, roughly chopped - Small handful dill, roughly chopped - 1 orange, segmented or thinly sliced for serving - Salt and black pepper Orange dill yogurt: - 1 cup thick Greek-style yogurt - Finely grated zest of 1 orange - 2 tbsp fresh orange juice - 1 small garlic clove, finely grated - 2 tbsp chopped dill - 1 tsp lemon juice, or more to taste - Pinch of salt Method: 1. Heat the oven to 220 C / 425 F. Line a large tray with baking paper. Toss the fennel wedges with 1 tablespoon olive oil, cumin, coriander, salt and black pepper. Spread them cut-side down so they can caramelise. 🧡 2. Roast the fennel for 18 minutes, then turn the wedges. Toss the very dry chickpeas with the remaining tablespoon of olive oil, a pinch of salt and a little extra cumin. Add them to the tray around the fennel. 3. Roast for another 18-22 minutes, until the fennel is tender with charred golden edges and the chickpeas are crisp in spots. If the chickpeas brown early, pile them loosely to one side while the fennel finishes. 4. Meanwhile, simmer the pearled spelt in salted water until tender but still chewy, usually 25-30 minutes. Drain well. While warm, dress it with olive oil, lemon juice, parsley, dill, salt and pepper. 5. Make the orange dill yogurt. Stir yogurt, orange zest, orange juice, garlic, chopped dill, lemon juice and salt until thick and spoonable. Taste for brightness; add a little more lemon if needed. 6. Fold most of the roasted fennel and chickpeas through the spelt, keeping a few crisp chickpeas for the top. Spoon into shallow bowls with orange segments, orange dill yogurt, extra herbs and a drizzle of olive oil. Serving and storage tips: - Serve while the fennel is warm and the yogurt is cold for the best contrast. - Keep the yogurt separate for leftovers so the chickpeas stay crisp. - Reheat the spelt, fennel and chickpeas on a tray for 8-10 minutes at 200 C / 400 F. - Add toasted almonds, cucumber ribbons or crumbled feta if you want extra crunch or saltiness. Save this one for a bright vegetarian dinner that still feels hearty. ✨ Tasteloom.club - easy recipes for everyday cravings