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
Scale
- 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
- 1-15 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
- 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 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