🍲 Fennel & Chickpea Stew Ingredients ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●
2 tbsp extra virgin olive oil 2 fennel bulbs, sliced thin 3 cloves garlic, minced 1 onion, sliced thin 1 tsp salt 1/8 tsp pepper 1–15 oz can diced tomatoes (I used about half a jar of pasta sauce and diced two tomatoes) 1 tsp Herbes de Provence (or just regular all purpose seasoning) 1/2 tsp Aleppo pepper or red hot pepper flakes (or to taste) 1/2 cup water 1–15 oz can organic chickpeas, rinsed and drained 10 black cured olives, pitted (optional) 10 Kalamata olives, pitted (I used about 5) 2–3 tbsp capers (optional) Chopped parsley for garnish Crumbled veggie patty
Preparation 1. Heat the olive oil in a large deep skillet. Sauté the fennel, garlic and onion over medium heat for 15- 20 minutes or until the fennel is soft and caramelized. Season with salt and pepper 2. Add the canned tomatoes, Herbes de Provence, Aleppo pepper and water. Bring to a boil, cover and then reduce heat. Simmer for 15 minutes 3. Add the chickpeas, olives and capers (if using) and continue cooking, uncovered, for an additional 5-10 minutes 4. Sprinkle with chopped parsley before serving
Justine Leininger Original Recipe Source
College Fund Community Cookbook | 32
