Fennel Stew with Chickpeas
This is a delicious vegetarian stew with its tasty mix of fennel and chickpeas. You can use fresh or frozen peas.
Ingredients
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
Directions
Preparation:25min ›
Cook:1hour5min ›
Ready in:1hour30min
- 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.
- 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.
- 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 and Ratings
Global Ratings:
(25)
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