Boost your veggie intake with this super flavorful fennel and chickpea stew recipe. Seasoned with Herbes de Provence and just a touch of heat.
Last week of January. The Gyms are not as packed anymore. The words "Clean eating", "Detox" and "Weight loss" aren't plastered all over magazines, social media, and television anymore. "Light" recipes aren't popping out all over anymore,
It's the time when New Year's resolutions have reached their expiration date.
We all know it happens every year. We start with the best intentions. We keep it up for about a month or so, and by the time Valentine's Day comes around, we've already forgotten all about them.
This year, however, we are determined to help you break the pattern. Make these resolutions and actually keep them. How? For starters, by helping you boost your veggie intake with this Moroccan chickpea stew, in a tasty and fun way. Because, let's face it, eating healthy is a whole lot easier when the food you eat actually tastes good!
You'll be surprised how simple this fennel and chickpea stew is to prepare. It's a great and flavorful way to include more vegetables in your diet. Sweet fennel, tangy tomatoes, protein-rich garbanzo beans, and boldly flavored olives make this the perfect vegetarian and vegan entrée. Enjoy it by itself or pair it with quinoa, rice, or couscous. Make a big batch, and you won't have to worry about hitting the nearest junk, I mean, fast food joint the next day for lunch! ;). Enjoy these other Vegan Stew Recipes.
Enjoy!
Other Fennel Recipes
- Braised Fennel With Apricots & Figs
- Stuffed Eggplant With Fennel & White Beans
- Persimmon Fennel Salad
- Pickled Fennel & Carrots
- Fennel, Blood Orange & Hazelnut Salad
- Warm Roasted Fennel Salad for Two
What is Fennel?
Fennel, one of nature’s most surprising vegetables. The odd-looking love child of onion, celery, and a banzai tree, fennel may look like it was drawn by Dr. Suess, but bite into one, and you’ll get a flavorful shot of sweet anise and licorice, a satisfying crunch, and a healthy dose of Vitamin C, iron, fiber, and potassium. Surprisingly, fennel is a vegetable from the carrot family that has a texture similar to crunchy celery. It can be eaten raw or cooked. Raw fennel has a fresh licorice flavor, if you roast or sautee it, it develops a mildly sweet flavor that takes this vegetable to a whole new level.
How to cut a fennel bulb
- Place the fennel bulb on a cutting board
- Cut off the fronds. You can use the fennel fronds to flavor soups or wash them and add them to your salad
- Cut fennel in half
- Remove the core by cutting it with a knife (optional)
- Slice, dice, or chop depending on your recipe
- Shawarma Spiced Chickpeas
- Cauliflower Bowl with Harissa Roasted Chickpeas
- Creamiest Homemade Hummus
- Mashed Butternut Squash with Spiced Chickpeas
- Easy Hummus Recipe with Shawarma Mushrooms
- Shawarma Chickpea Rice Bowl
- Braised Curried Kale with Spiced Chickpeas
- Kale Salad with Chickpeas and Tempeh Bacon Bits
- Easy Pasta Salad with Chickpeas
- Fennel and Chickpea Stew
- Moroccan Harira Soup
- Easy Tomato and Chickpea Salad
- Chana Masala Over Celeriac Puree
- Cauliflower Chickpea Sheet Pan Dinner
- Wheat Berry and Chickpeas Soup
- Eggplant and Chickpea Curry
- Cauliflower Salad with Spiced Chickpeas
- Smashed Chickpea Salad
- Quinoa, Chickpea and Beet Burger
Did you like our chickpea stew recipe?
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Fennel And Chickpea Stew
- Total Time: 55 mins
- Yield: 4 1x
Description
Boost your veggie intake with this super flavorful fennel and chickpea stew. Seasoned with Herbes de Provence and just a touch of heat.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 fennel bulbs, sliced thin
- 3 cloves garlic, minced
- 1 onion, sliced thin
- 1 tsp salt
- ⅛ tsp pepper
- 1-15 oz can diced tomatoes
- 1 tsp Herbes de Provence
- ½ tsp Aleppo pepper or red hot pepper flakes (or to taste)
- ½ cup water
- 1-15 oz can organic chickpeas, rinsed and drained
- 10 black cured olives, pitted
- 10 Kalamata olives, pitted
- 2-3 tbsp capers (optional)
- Chopped parsley for garnish
Instructions
- Heat the olive oil in a large deep skillet. Sauté the fennel, garlic and onion over medium heat for 15- 20 minutes or until the fennel is soft and caramelized. Season with salt and pepper
- Add the canned tomatoes, Herbes de Provence, Aleppo pepper and water. Bring to a boil, cover and and the reduce heat. Simmer for 15 minutes
- Add the chickpeas, olives and capers (if using) and continue cooking, uncovered, for an additional 5-10 minutes
- Sprinkle with chopped parsley before serving
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: stovetop
- Cuisine: French Provençal
Nutrition
- Serving Size: 1 ½ cups
- Calories: 254
- Sugar: 9.5
- Sodium: 1335
- Fat: 12
- Saturated Fat: 1.7
- Unsaturated Fat: 9.7
- Trans Fat: 0
- Carbohydrates: 33.4
- Fiber: 10.5
- Protein: 8.1
- Cholesterol: 0
Keywords: vegan, gluten free, plant based, chickpeas, fennel
Christina @ The Beautiful Balance says
Beautiful dish and love how easy this is to throw together!
Vicky & Ruth says
Thank you Christina. We like easy and tasty 🙂
Sina @ the kosher spoon says
I love fennel so much and chickpeas, must make this soon!
Sarah Klinkowitz says
I can smell this dish from here! Loving the bright colors !
Cindy says
Loved this easy to follow, uncomplicated recipe. Never would’ve put these foods together.
★★★★★
Jen says
This recipe is sooo easy and soooo good!! The olives and fennel add a flavor that I did not know I was missing in diet, but now that I know and have this...I will be making this at least once a month. Love the recipes!
★★★★★
Vicky & Ruth says
Thank you so much for your feedback! Keep on cooking!
Zoe says
Could you do this recipe without the olives and capers?
Neither of us are a fan of olives!
Vicky & Ruth says
Yes, you can make this dish without olives and capers.
Edelle says
OH MY GOD THIS IS AMAZING!!
This is a delicious stew. Thank you for the recipe. I love it! X
★★★★★
Vicky & Ruth says
Aww! . Thank you for taking the time lo leave us a comment!
Barbara Raekson says
I love this recipe and come back to it whenever I end up buying fennel. I love the sweetness of the fennel in this dish, and the saltiness and tartness of the olives and capers provide a great balance. We usually have it with rice, but it's also nice with crusty bread.
★★★★★
Vicky and Ruth says
Thank you so much!
Keep Cooking!
Penelope Anne says
Only had one fennel bulb. Made this with 2 black organic local carrots and the one fennel bulb. DELICIOUS!
Threw in some sun dried tomatoes and a little Worcestershire sauce. The depth of flavour is delightful. Served over arugula with a dry red wine. Excellent. Easy. Will make again! Thank you for the inspiration.
★★★★★
Vicky and Ruth says
Thank you so much, Penelope. We love how you made this recipe your own! Thank you for sharing with us!
Carol Dean says
Can I use black beans instead of arbanzos?
Vicky and Ruth says
Yes, That should work too!
Shellie says
This recipe sounds great. Can I substitute 10 more Kalamata or another kind of olive for the black cured olives? I have all kinds of olives but no black cured.
Vicky and Ruth says
Any olive that you like eating will work in this recipe!
Kurt Hughes says
This is a delicious recipe, thank you! I found 1tsp. of salt made it a little too salty and will halve that next time. So good and really easy to make!
★★★★★
Vicky and Ruth says
Thank you!
Patricia Hall says
I had fennel left from another recipe and I am so happy I found this recipe. I didn’t have olives or capers but I added artichoke hearts and it was still delicious. I added the olives and capers the next day to my leftovers and enjoyed it again. Thanks so much for this recipe!
★★★★★
Vicky and Ruth says
You are welcome, thank you for sharing!
Elisa says
Hi, I'm going to use fresh tomato instead. How many oz of fresh tomato would you recommend? Also, for the chickpeas, do you mean "between 1 to 15 oz"? I'm wondering as the difference between 1 oz and 15 oz is huge.
Thanks in advance!
Vicky and Ruth says
I am sorry for the confusion, the recipe calls for one 15-ounce can of chickpeas. I would use about 2 heaping cups of chopped fresh tomatoes, but if you have more than that, the recipe should still come out great.
Elisa says
Thank you for clarifying! For dried chickpea, do I use 15 ounce too?
Vicky and Ruth says
No, that would be too many chickpeas. 1 cup of dry chickpeas makes 2 1/2-3 cups of cooked chickpeas. Four ounces of dry chickpeas should be enough for this recipe. However, if you are going through the trouble of soaking and cooking chickpeas, you can cook a whole pack or a pound and freeze the pre-soaked chickpeas for later use.