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