FENNEL AND CHICKPEA STEW
When Riverford delivered our weekly vegetable box, I had the pleasure to discover two fennel bulbs. I remembered watching a recipe on Raymond Blanc’s new TV program where the fennel was the star of the show. However, the recipe couldn’t be found online – you have to buy the book – so I decided to use the bulbs differently. In a stew.
Ingredients
4 servings
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 can diced tomatoes
1 tsp Herbes de Provence
½ tsp Aleppo pepper or red hot pepper flakes (or to taste)
½ cup water
1 can organic chickpeas, rinsed and drained
10 black cured olives, pitted
2 tbsp capers
Method
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 reduce heat. Simmer for 15 minutes
3- Add the chickpeas, olives and capers and continue cooking, uncovered, for an additional 5-10 minutes
Serve with couscous or rice.
