Chickpea & Tomato Stew
Servings: 4
Ingredients
- 1 large onion , diced
- 1 medium bulb fennel , sliced
- 1 large carrot , peeled & cut into quarter coins
- 3 Tbs olive oil
- 1 Tbs tomato puree
- 1 tin tomatoes
- 250 ml white wine
- 1 teaspoon dried oregano
- 2 teaspoon chopped fresh parsely
- 1 teaspoon dried or fresh thyme
- 2 bay leaves
- 10-12 cavolo nero leaves , stripped of their stalkes and sliced
- 1 teaspoon sugar
- 400 g chickpeas- either tinned or freshly cooked.
- 1 litre vegetable stock (I used 3 tspns marigold stock powder in boiled water)
- Salt & Pepper
- 1 teaspoon per person of pesto to serve I used a good bought one.
Instructions
- Place the onion & fennel in a heavy saucepan with the olive oil & sweat until translucent.
- Add the carrot & continue cooking for a few minuted, just to soften them.
- Add the tomato puree and sautee for another 2 mins.
- Add the wine & let it bubble for a minute.
- Add the tinned tomatoes and stock.
- Simmer for 20-30 mins.
- Roughly squish half the chickpeas with a masher in a bowl, you want some whole & some to thicken the stew. Add them all into the stew, plus the cavolo nero.
- Bring back to the boil, add salt & pepper & taste for seasoning.
- Divide between bowls & serve with a teaspoon of pesto & a drizzle of olive oil on top.
Notes
This also tastes divine with a hit of chilli oil or hot sauce if you are a chilli fiend.
Adapted from Plenty by Yotam Ottolenghi