I’ve been making this rustic stew for the last couple of years. Every few months I start to crave it’s comforting flavors. It never fails that all the ingredients make it into my shopping cart. With the chilly winter weather, I thought you might like to make this stew too.
Second only to it’s deep, slightly spicy flavors is my love of the process of making this stew. The sound of my knife on the chopping board brings a sense of peace and tranquility over my entire being, as does the warm scents that fill our home as it simmers away on the stove.
Swiss chard is one of my favorite greens. Not only is it gorgeous but it’s packed with at least 13 different antioxidents and is rich in vitamins K, A, and C. Fennel also contains antioxidents. It’s crunchy, slightly sweet, anise-like flavor is addictive. I can’t help but snack on it while I’m chopping away.
Even though this is a vegetarian dish, it eats like a meaty stew. The World’s Healthiest Foods touts garbanzo beans as a quality high-fiber food that improves food satisfaction and when included regularly as part of a diet reduces the amount of processed food consumed.
Every bite of this stew is nourishing. And delicious.
It makes a big ‘ol pot of stew. I freeze the leftovers in pint sized Mason jars so I can have a nutritious lunch or dinner.
This recipe has been adapted from The Best Vegetarian Recipes by Martha Rose Shulman. If you love vegetarian food like I do, this book is a must have. It’s one of my favorites for healthy, balanced, tasty meals.
Other Gluten-Free Vegetarian Dishes:
- Eggplant Moussaka from SS&GF
- Curried Rice & Lentils from SS&GF
- Carrots – A Gluten-Free Pasta Alternative from Welcoming Kitchen
- Adzuki Bean & Quinoa Veggie Burgers from She Let Them Eat Cake
Serves: serves 8
- 1 pound dried chickpeas
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 leeks, sliced, white and light green parts only
- 4 garlic cloves
- 1 teaspoon ground coriander
- 1 teaspoons ground caraway
- 2 - 3 tablespoons harissa, or to taste, plus extra for serving
- 2 tablespoons tomato paste
- 2 fennel bulbs, including fronds
- 2 bunches of swiss chard
- 1 bunch of parsley
- kosher or sea salt to taste
- 1 recipe Oven Baked Brown Rice
- Soak the chickpeas overnight with enough water to come up about 3 inches over the top of the beans.
- The next day, drain and rinse the chickpeas, cover with 8 cups of water, and bring to a boil. Reduce the heat and simmer for an hour.
- Heat the olive oil in a large 6-quart dutch oven. Add the onion and leeks and cook until tender, about 5 minutes.
- Add the garlic, coriander, and caraway. Stir until fragrant. Add the harissa and tomato paste and stir.
- Add the chickpeas with their cooking water; stir to combine. Cover and simmer for another 30 - 60 minutes, until chickpeas are very tender.
- Prepare the fennel by cutting each bulb in half and removing the core. Slice from top to bottom. Cut off the fronds. Discard the stems.
- Remove the stems from the chard and cut into pieces.
- Chop the parsley.
- Add the fennel, fennel fronds, and swiss chard. Stir to combine. Don't worry if there seems like an overwhelming amount of greens. They'll cook down. Simmer until fennel and chard are tender.
- Season to taste with salt. Stir in the parsley.
- Serve over Oven Baked Brown Rice.