Leek, Fennel & Tomato Stew

• 4 Leeks (white part only)
• 1/2 small fennel bulb
• 4 medium sized semi ripe tomatoes, quartered and sliced into 1/4 inch thick pieces
• 1 or 2 green chile slit partially in half lengthwise
• 2 tablespoons olive oil
• 1 teaspoon whole cumin seeds
• 1/2 teaspoon whole coriander seeds
• 1/4 teaspoon Turmeric
• Salt to taste
• 2 tablespoons toasted sesame seeds, lightly crushed
• chopped cilantro for garnish
• 1/4 teaspoon Cayenne pepper (optional,. as per taste)
• water as required

1. Cut the leeks in half lengthwise and slice thin, discarding the dark green part. Rinse in running water to get rid of any gritty sand and drain. slice the fennel into very thin slices.
2. Heat the oil in a pan and add the cumin & coriander seeds when the oil begins to shimmer. When the seeds pop, add the slit green chile, leeks & fennel. Saute until the leek turns limp. Add the tomatoes, along with the turmeric and salt. Cover and cook on a medium low flame until the tomatoes are completely cooked, adding some water if necessary. (~ 15 minutes). Taste and adjust for seasoning.
3. Stir in the Crushed toasted sesame seeds. Transfer to a serving dish and garnish with chopped cilantro. If Cilantro tastes soapy on your tongue, feel free to toss it!
4. Serve with warm Pita bread triangles

leeks, fennel bulb, semi ripe tomatoes, green chile, olive oil, cumin seeds, whole coriander seeds, turmeric, salt, sesame seeds, cilantro, cayenne pepper, water

Taken from food52.com/recipes/20375-leek-fennel-tomato-stew (may not work)