Fennel and 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
⅛ tsp pepper
1-15 oz can diced tomatoes
1 tsp Herbes de Provence
½ tsp Aleppo pepper or red hot pepper flakes (or to taste)
½ cup water
1-15 oz can organic chickpeas, rinsed and drained
10 black cured olives, pitted
10 Kalamata olives, pitted
2-3 tbsp capers (optional)
Chopped parsley for garnish
Directions
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
Add the canned tomatoes, Herbes de Provence, Aleppo pepper and water. Bring to a boil, cover and and the reduce heat. Simmer for 15 minutes
Add the chickpeas, olives and capers (if using) and continue cooking, uncovered, for an additional 5-10 minutes
Sprinkle with chopped parsley before serving
Nutrition
Serving Size: 1 ½ cups Calories: 254 Sugar: 9.5 Sodium: 1335 Fat: 12
Saturated Fat: 1.7 Unsaturated Fat: 9.7 Trans Fat: 0 Carbohydrates: 33.4
Fiber: 10.5 Protein: 8.1 Cholesterol: 0