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Wooden spoon in dutch oven filled with braised chickpeas.
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Tomato-Fennel Braised Chickpeas

Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings: 4
Calories: 428kcal
Author: Nisha Vora

Ingredients

  • 5 tablespoons extra virgin olive oil, divided
  • 1 medium or large fennel bulb ideally with fronds attached
  • 1 large shallot, thinly sliced
  • Kosher salt and freshly cracked black pepper
  • 4 fat garlic cloves sliced (not super thinly)
  • ¼ cup (60g) tomato paste
  • 2 teaspoons dried oregano
  • 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) dry white wine
  • 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 leaves
  • A few squeezes of lemon juice or a few dashes of red wine vinegar

For serving

  • Crusty bread to serve 3 to 4
  • 1 garlic clove, halved

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.

Video

Notes

  1. If you prefer a soupier, more liquidy consistency, use an additional 1/2 cup (120 mL) broth.