Chickpea and fennel stew

    1 hour 30 min

    This delicious vegetarian stew is hearty in texture but rather delicate in flavour. Fresh or frozen garden peas may be used.

    31 people made this

    Serves: 6 

    • 1 (400g) tin chickpeas
    • 2.25L (4 pints) vegetable stock
    • 4 cloves garlic, minced
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon olive oil
    • 1kg (2 lb) tomatoes, chopped
    • handful fresh basil leaves, chopped
    • 1kg (2 lb) fennel bulbs, trimmed and chopped
    • 2 medium onions, chopped
    • 1/2 teaspoon salt
    • 150g (5 oz) frozen garden peas

    Prep:25min  ›  Cook:1hr5min  ›  Ready in:1hr30min 

    1. In a large stockpot, stir together the chickpeas and vegetable stock. Mix in half of the minced garlic and cayenne (or dried crushed chillies). Bring to a boil, reduce heat to low, and simmer 15 minutes.
    2. Meanwhile, heat the oil in a large frying pan over medium heat. Place the remaining garlic, tomatoes and basil in the frying pan and cook 2 minutes, or just until the basil is wilted. Remove from heat, and set aside.
    3. Mix the fennel and onions into the pot with the chickpeas. Season with salt. Continue cooking 15 minutes. Mix in the tomato mixture and peas, and continue cooking 5 minutes, until peas are tender. Serve hot.

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    Reviews in English (23)


    Nice ingredients, cooked strangely and with far too much liquid and not enough protein  -  06 Apr 2015


    An irish person really liked this. It was great!  -  21 Apr 2013


    Lovely!  -  02 Mar 2010