I call this Summer Stew with Chickpeas and Fennel, but you can make it any time of year.
Use gnarly old spuds, or fresh new potatoes.
And if you have tender spinach or chard in the garden, leave out the kale and just toss the new greens in at the end to wilt a bit.
The parmesan is optional. (Without it the dish is vegan.)
- 1 tablespoon / 15 ml olive oil
- 1 medium onion, coarsely chopped (about 1 cup / 250 ml)
- 2-3 cloves garlic, sliced
- 1 teaspoon / 15 ml salt
- 2 cups / 500 ml cooked chickpeas
- 1 large can (28 oz / 796 ml) diced tomatoes
- ¼ cup / 60 ml chopped sun-dried tomatoes (optional)
- ½ bulb fennel, sliced
- 10 Kalamata olives, pitted and quartered
- 4 medium potatoes, cut in 1 inch / 2.5 cm cubes
- 1 tablespoon / 15 ml dried oregano
- 2 teaspoons / 10 ml dried basil
- 1 teaspoon / 5 ml dried thyme
- ½ teaspoon / 2.5 ml red pepper flakes
- ¼ teaspoon / 1.25 ml ground pepper
- 2 cups / 500 ml roughly chopped kale
- ¼ cup / 60 ml grated parmesan (optional)
- Heat a saucepan over medium-low heat. Add oil to heat pan and swirl to coat the bottom.
- Add onion and cook for 2-3 minutes until it starts to soften. Add garlic and salt and cook 1-2 minutes longer. Do not let the onion or garlic brown. If they start to brown, turn down the heat.
- Add remaining ingredients except kale (chickpeas, tomatoes, fennel, olives, potatoes, oregano, basil, thyme, pepper flakes and ground pepper). Bring mixture to the boiling point then reduce heat and cover. Simmer for 10 minutes, then add the kale and continue simmering until the potatoes are tender.
- Serve sprinkled with parmesan (if using).