Chickpea and Fennel Stew
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serves:
6
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yield:
6 servings
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ready in:
1 hour 30 mins
(25 mins
Prep
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1 hour 5 mins
Cook)
This delicious vegetarian stew is hearty in texture but rather delicate in flavour. Fresh or frozen garden peas may be used.
Recipe provided by:
Allrecipes
ingredients
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1 (400g) tin chickpeas
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2.25L (4 pints) vegetable stock
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4 cloves garlic, minced
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1/2 teaspoon cayenne pepper
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1 teaspoon olive oil
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1kg (2 lb) tomatoes, chopped
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handful fresh basil leaves, chopped
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1kg (2 lb) fennel bulbs, trimmed and chopped
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2 medium onions, chopped
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1/2 teaspoon salt
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150g (5 oz) frozen garden peas
preparation method
- In a large stockpot, stir together the chickpeas and vegetable stock. Mix in half of the minced garlic and cayenne (or dried crushed chillies). Bring to a boil, reduce heat to low, and simmer 15 minutes.
- Meanwhile, heat the oil in a large frying pan over medium heat. Place the remaining garlic, tomatoes and basil in the frying pan and cook 2 minutes, or just until the basil is wilted. Remove from heat, and set aside.
- Mix the fennel and onions into the pot with the chickpeas. Season with salt. Continue cooking 15 minutes. Mix in the tomato mixture and peas, and continue cooking 5 minutes, until peas are tender. Serve hot.