*VEGAN COOKING* Lemony potato and chickpea braise

Lemony and oregano-ey potato and chickpea braise that is packed full of veggies. After chopping potatoes, zucchini, corn, fennel, garlic and lemon, you just add everything to a big pot one after one and let it simmer to perfection. We are adding two cans of chickpeas for nutritious protein too, so this is a perfect wholesome lunch or dinner.
Instructions:
Clean and chop fennel bulbs
Peel and chop potatoes
Chop zucchinis in half moons
Slice off corn kernels
Thinly slice 3 cloves of garlic
Cut half a lemon in thin slices
In a big pot, heat olive oil and add fennel
Cook for 5 mins then add garlic, potatoes, 2 tsp oregano, 1 tsp thyme,lemon, more olive oil, salt and water to cover
Cook for 15 mins then add zucchini, corn and drained chickpeas
Cook for another 10 mins, then season to taste with salt and pepper
Time to serve
Ingredients:
800gr potatoes
Zucchinis
Fennel
Lemon
Garlic
2 cobs of corn
2 cans of chickpeas
Olive oil
Thyme
Oregano
Salt