Fennel Stew with Chickpeas

    1 hour 30 minutes

    This is a delicious vegetarian stew with its tasty mix of fennel and chickpeas. You can use fresh or frozen peas.

    31 people made this

    Serves: 6 

    • 400g tin cooked chickpeas
    • 10 cups vegetable stock
    • 4 cloves garlic, crushed
    • 1/2 teaspoon chilli flakes
    • 1 teaspoon olive oil
    • 1 kg of fresh or canned tomatoes, chopped
    • handful fresh basil leaves, chopped
    • 1 kg fennel bulbs, trimmed and chopped
    • 2 medium onions, chopped
    • 1/2 teaspoon salt
    • 150g frozen garden peas

    Preparation:25min  ›  Cook:1hour5min  ›  Ready in:1hour30min 

    1. In a large stockpot, stir together the chickpeas and vegetable stock. Add half of the garlic and cayenne (or dried crushed chillies). Bring to a boil then reduce heat to low and simmer 15 minutes.
    2. Meanwhile, heat the oil in a large pan over medium heat and add the remaining garlic, tomatoes and basil and cook 2 minutes or just until the basil is wilted. Remove from heat, and set aside.
    3. Add the fennel and onions to the chick peas and add salt to taste. Cook 15 minutes and then add the tomato mixture and peas. Continue cooking 5 minutes or until peas are tender. Serve hot.

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    Reviews in English (23)


    Altered ingredient amounts. The flavour was delicate, and I loved this soup. When I made it, I doubled the amount of garlic. I am a huge fan of fresh fennel, fresh basil, and chickpeas. However, if someone did not enjoy even one of these ingredients, they would not like this soup. I found that 1 cup chopped fresh basil is equal to about four ounces. Be sure to chop the fennel and the onion; being lazy here makes the soup look rather sloppy (this happened to me). Also, this soup makes 17 cups, so the 6 servings is a generous estimate. (Per 1 cup, there are 125 calories, 2 g fat, 21 g carb, 6 g fibre and 6 g protien).  -  29 Sep 2008


    I really enjoyed this, although I agree it is a soup rather than a stew. My husband gave it a 4 out of 5 (he liked the bite to it with the cayenne), but my teenage daugther thought it was bland. I will cook it again.  -  26 Apr 2011


    Made it vegetarian. I agree with previous reviewer - if you don't like fennel, chickpeas or basil, you are not going to like this. Fortunately, I do, and I liked this alot. I was surprised how well the flavours complemented each other, especially the fennel and peas. Oh, to save time I used canned chick peas, and I also added a little V8 tomato juice for more flavour. Thanks, Ornery!  -  29 Sep 2008