Vegan Chickpea Stew with Fennel, Ginger and Turmeric
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Vegan Chickpea Stew with Fennel, Ginger and Turmeric
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| Servings | Prep Time |
| 4 to 6people | 25minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 2tablespoons extra virgin olive oil
- 1medium garlic clove
- 1large onion finely chopped
- 2stalks celery finely chopped
- 1teaspoon fresh grated ginger
- 1teaspoon fresh grated turmeric
- 1teaspoon powder cumin
- 2cups canned chickpeas drained
- 1large fennel bulb, cut into ¼-inch slices
- 1can (15 oz) crushed tomatoes
- 6cups stock vegetable
- 3tablespoons fresh parsley leaves, chopped
- 1 bay leaf
- 4cups shredded kale or Swiss chard, or cabbage cabbage or Swiss chard
- ½ lemon
- 3tablespoons fresh parsley leaves, roughly chopped
Instructions
- Heat 2 tablespoons of olive oil in a large heavy bottom pot. Add the onion, celery, garlic and a pinch of salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Stir in the ginger, turmeric and cumin powder.
- Add chickpeas, fennel and vegetable stock, then bring to a boil over medium high heat. Stir in the tomatoes, parsley and the bay leaf. Lower the temperature to a simmer, cover the pot and cook for about 25 minutes.
- Stir in the kale, making sure it’s mostly submerged, and cook until tender, 5 additional minutes. Discard the bay leaves. Squeeze the lemon half into the stew and double check the seasoning, adjusting with salt and pepper if necessary. Serve in bowls garnished with the chopped parsley.
Recipe Notes
Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well.
You can add 2 cups of cubed chicken or lean ground beef with the chickpeas and braise for 10 to 15 minutes longer if you desire a heartier dish.
Roasted salmon (oven 14 minute at 350 degrees) would be delicious as well.