Recipes

Tomato and Fennel Chickpea Stew with Olives and Greens

A hearty tomato braised chickpea stew layered with sweet fennel, mushrooms, briny Castelvetrano olives, and tender greens.

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
1 small fennel bulb, thinly sliced
8 oz mushroom of choice, sliced
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 cup dry white wine
1 tbsp tomato paste
3 cups crushed tomatoes
3 cups cooked chickpeas
1.5 cups vegetable stock
3/4 cup castelvetrano olives, pitted and halved
3 cups chopped hearty greens (kale, swiss chard, spinach)

Method

  1. Heat olive oil in a large pot over medium heat.  Add onion and fennel with a pinch of salt and cook until softened and lightly golden.
  2. Stir in mushrooms and cook until they release their moisture and begin to brown.  Add garlic and red pepper flakes.
  3. Stir in tomato paste and cook until slightly darkened.  Pour in white wine, scraping up any browned bits.  Simmer until reduced by half.
  4. Add crushed tomatoes, chickpeas, vegetable stock, olives, and a pinch of salt and black pepper.  Bring to a gentle simmer and cook for 15 minutes, allowing flavors to meld.
  5. Stir in hearty greens and simmer until wilted and tender.
  6. Serve over polenta or with a piece of sourdough.