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.)
Meatless Monday: Summer Stew with Chickpeas and Fennel
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
This meatless stew is good any time of year, and can be made ahead of time as the flavors will actually improve. If you make it ahead of time, add the kale when you reheat it so that it keeps some of its shape.
Servings: 6 servings
Ingredients
- 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
- 1/4 cup / 60 ml chopped sun-dried tomatoes optional
- 1/2 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
- 1/2 teaspoon / 2.5 ml red pepper flakes
- 1/4 teaspoon / 1.25 ml ground pepper
- 2 cups / 500 ml roughly chopped kale
- 1/4 cup / 60 ml grated parmesan optional
Instructions
-
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.
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Serve sprinkled with parmesan (if using).
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