Meatless Monday: Summer Stew with Chickpeas and Fennel
Prep Time
15mins
Cook Time
20mins
Total Time
35mins
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: 6servings
Author: Mary Gillespie
Ingredients
1tablespoon/ 15 ml olive oil
1medium onioncoarsely chopped (about 1 cup / 250 ml)
2-3clovesgarlicsliced
1teaspoon/ 15 ml salt
2cups/ 500 ml cooked chickpeas
1large can28 oz / 796 ml diced tomatoes
1/4cup/ 60 ml chopped sun-dried tomatoesoptional
1/2bulb fennelsliced
10Kalamata olivespitted and quartered
4medium potatoescut in 1 inch / 2.5 cm cubes
1tablespoon/ 15 ml dried oregano
2teaspoons/ 10 ml dried basil
1teaspoon/ 5 ml dried thyme
1/2teaspoon/ 2.5 ml red pepper flakes
1/4teaspoon/ 1.25 ml ground pepper
2cups/ 500 ml roughly chopped kale
1/4cup/ 60 ml grated parmesanoptional
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.