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Fennel And Chickpea Stew


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4 1x

Description

Boost you veggie intake with this super flavorful fennel and chickpea stew . Seasoned with Herbes de Provence and just a touch of heat.


Scale

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 fennel bulbs, sliced thin
  • 3 cloves garlic, minced
  • 1 onion, sliced thin
  • 1 tsp salt
  • 1/8 tsp pepper
  • 115 oz can diced tomatoes
  • 1 tsp Herbes de Provence
  • 1/2 tsp Aleppo pepper or red hot pepper flakes (or to taste)
  • 1/2 cup water
  • 115 oz can organic chickpeas, rinsed and drained
  • 10 black cured olives, pitted
  • 10 Kalamata olives, pitted
  • 23 tbsp capers (optional)
  • Chopped parsley for garnish

Instructions

  1. 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
  2. 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
  3. Add the chickpeas, olives and capers (if using) and continue cooking, uncovered, for an additional 5-10 minutes
  4. Sprinkle with chopped parsley before serving

  • Category: Dinner
  • Method: stovetop
  • Cuisine: French Provençal

Nutrition

  • Serving Size: 1 1/2 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