Tomato-Fennel Braised Chickpeas
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
45 mins
-
Total Time
1 hr 10 mins
-
Servings
4
-
Calories
428 kcal
-
Course
Dinner
-
Cuisine
Italian-American Fussion
Tomato-Fennel Braised Chickpeas
Description
This recipe starts with sautéing thinly sliced fennel bulb and shallots in olive oil until lightly browned, building a sweet and fragrant base. Garlic is added and cooked until just colored, followed by tomato paste and dried herbs like oregano, smoked paprika, and red pepper flakes. These ingredients combine to deepen the flavor with a smoky and slightly spicy profile.
Chickpeas are introduced along with white wine, vegetable broth, fresh thyme, and bay leaves for a braised dish that simmers slowly in the oven at 375ºF. The fennel softens and infuses the beans with natural sweetness, while the tomato paste gives body and richness. A splash of lemon juice or red wine vinegar added at the end brightens the overall flavor.
The braised chickpeas are hearty and comforting, with a balanced mix of smoky, herbal, and tangy tones. Serving alongside crusty bread rubbed with garlic adds texture and helps soak up the flavorful sauce. Fresh fennel fronds garnish the dish to add a fresh, green note.
The recipe notes that adding an extra half cup of broth creates a soupier consistency if preferred, accommodating different serving styles.
Ingredients
- 5 tablespoons extra virgin olive oil divided
- 1 fennel bulb ideally with fronds attached, medium or large
- 1 shallot thinly sliced, large
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 4 garlic sliced (not super thinly, fat cloves
- ¼ cup (60g) tomato paste
- 2 teaspoons oregano dried
- ¼ to ½ teaspoon red pepper flakes (½ tsp for a kick!)
- ¾ teaspoon smoked paprika (½ teaspoon if you prefer less smoky flavors)
- ⅓ cup (80 mL) white wine dry
- 2 (15-oz/425g cans) chickpeas drained and rinsed
- 1 1/2 cups (360 mL) vegetable broth (see Note)
- 6 to 8 fresh thyme sprigs
- 2 bay leaf
- lemon juice or a few dashes of red wine vinegar, a few squeezes
For serving
- bread to serve 3 to 4, crusty
- 1 garlic halved, clove
Instructions
- Arrange a rack in the bottom rack of the oven and preheat the oven to 375ºF/190ºC.
- Prep the fennel: Cut off the stalks and discard. Keep the feathery fronds for the garnish. With the bulb, if the outer layer is tough, peel the first layer with a peeler. Slice the bulb in half lengthwise (through the root ends), then slice crosswise very thinly (use a mandoline if you have one).
- In a Dutch oven or braising pan, heat 2 tablespoons of the olive oil over medium heat. Once warm, add the fennel and shallot with a pinch of salt. Cook until the fennel is lightly browned on the edges, 4 to 5 minutes, stirring frequently. Add in the garlic and cook for 1 minute, or until just starting to see some color. If anything starts to stick, add a splash of water and deglaze the pan.
- Reduce the heat to medium-low. Add the tomato paste, oregano, red pepper flakes, and paprika. Stir constantly for 2 minutes, or until the tomato paste darkens by a few shades. Add another splash of water as needed to deglaze the pan.
- Pour in the wine and scrape up any browned bits. Simmer rapidly until the smell of alcohol wears off, about 3 minutes. Remove from the heat.
- Add in the chickpeas, 3 tablespoons olive oil, vegetable broth, thyme sprigs, bay leaves, 1 ½ teaspoons kosher salt, and a generous amount of black pepper. Stir well to combine.
- Cover the pan with its lid (or cover tightly with foil). Braise in the oven for 40 to 45 minutes, or until the chickpeas are creamy and soft and the mixture is lightly bubbling.
- While the chickpeas braise, chop up a handful of fennel fronds and toast the bread. While the bread is still warm, rub it with the halved garlic clove on one side. If desired, spread some vegan butter or olive oil on top of the bread.
- Before serving, remove the thyme sprigs and bay leaves and discard. Cool for a few minutes, then stir in a few squeezes of lemon juice (or dashes of vinegar). Season to taste with salt and pepper. Garnish braised chickpeas with chopped fennel fronds and scoop up with toasted bread.
Notes
- For a soupier dish, add an extra ½ cup (120 mL) vegetable broth when braising.
- Serve with crusty bread rubbed with garlic to complement the chickpeas and absorb the sauce.
- Use fresh fennel fronds for garnish to add a fresh herbal touch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 428kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 601mg | 25% |
| Potassium | 898mg | 19% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 15mg | 17% |
| Calcium | 73mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
