Caramelized Fennel, Swiss Chard, & Chickpea Stew
Caramelized fennel meets tender chickpeas and silky Swiss chard in this brothy, aromatic stew.
1 fennel bulb with its stems and fronds
2 tablespoons olive oil
1 onion, diced
6 cloves garlic, minced
1 pint of cherry tomatoes
1 can of chickpeas
1 bunch of Swiss chard
1 vegan chicken bouillon cube
- Cutting Board
- A large pot...
- Or high-walled pan
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Prep the fennel
Cut the stems off of the bulb. Then, slice the bulb into thin wedges, leaving a bit of the base to join the layers of each wedge together. Dice the thickest part of the stems, then finely chop the delicate fronds.
Caramelize the fennel
Heat the oil over medium-low heat in a high-walled skillet or braising pan. Then, place the fennel bulb wedges in a single flat layer, flipping after about 10 minutes (or when they begin to take on a deep brown color). Repeat on the other side.
Cook the veggies
Add the onion and fennel stems, stirring occasionally until the onions are translucent. Then, add the garlic, cherry tomatoes, and the chickpeas with their liquid. Clear a bit of space and break up the bouillon cube a bit into the chickpea liquid. Cover and simmer for about 5 minutes.
Add the Swiss Chard
Add the Swiss chard and cover to allow the greens to wilt. After a few minutes, uncover and stir occasionally until the chard is evenly wilted but not mushy. Serve immediately!
Make it now!
Rich and aromatic, this chickpea stew is light enough for a warm summer day, but satisfying enough for cooler seasons. And the caramelized fennel will make your kitchen smell like heaven! Swipe up for tips, substitutions, and more!
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