On cold, rainy nights when I just want something warm in a bowl, this hearty plant-based meal is exactly what I crave. The kitchen fills with the scent of caramelized aromatics and herbs, instantly making the whole house feel more homey and inviting.
This Tomato-Fennel Braised Chickpeas dish transforms humble pantry staples into a rich, restaurant-quality dinner that feels special enough for guests but easy enough for weeknights.
I rely on the oven to do most of the heavy lifting here, allowing the flavors to meld together beautifully while I relax.
Why You’ll Love This Tomato-Fennel Braised Chickpeas
The combination of sweet, anise-flavored fennel and savory tomato paste creates a depth of flavor that tastes like it simmered all day. I find that braising the chickpeas in this aromatic bath makes them incredibly creamy and infused with savory goodness from the inside out.
Cleanup is an absolute breeze since this entire meal comes together in just a single Dutch oven or deep skillet. You simply sauté the vegetables, toss in the remaining ingredients, and let the oven work its magic until the sauce is bubbly and thick.
This recipe is naturally packed with fiber and protein, so it keeps me feeling full and satisfied long after dinner is over. It relies on simple, wholesome ingredients that I usually have on hand, making it a reliable backup plan when I haven’t been to the grocery store.
If you are looking for more comforting one-pot meals, I highly recommend trying my Savory Sausage and Kale Soup Recipe for a hearty option. For something creamy and rich, the Cozy Potato Chowder Recipe is another favorite that warms me up instantly.
Everything You Need for Tomato-Fennel Braised Chickpeas
Here are the fresh produce and pantry staples you will need to gather:
- Chickpeas: Two standard cans, drained and rinsed well.
- Fennel Bulb: Look for a firm bulb with fresh green fronds attached.
- Vegetable Broth: Use a flavorful low-sodium broth for the braising liquid.
- Tomato Paste: Provides the deep, umami-rich tomato base without adding too much liquid.
- Extra Virgin Olive Oil: Essential for sautéing and adding richness to the sauce.
- Shallot: Adds a milder, sweeter onion flavor that pairs perfectly with fennel.
- Garlic Cloves: Sliced thick rather than minced to prevent burning during the sauté.
- Smoked Paprika: Gives the dish a subtle smokiness and vibrant color.
- Dried Oregano: Adds a classic Mediterranean herbal note.
- Red Pepper Flakes: Just a pinch for a gentle background heat.
- Fresh Thyme: Sprigs of fresh thyme infuse the sauce with earthiness.
- Bay Leaves: Dried bay leaves add a layer of complex savory flavor.
- Lemon Juice: A final squeeze brightens up the heavy flavors right before serving.
- White Wine Vinegar: Used with a splash of broth to deglaze the pan and add acidity.
- Salt and Black Pepper: Season generously to make the flavors pop.
- Crusty Bread: Essential for soaking up every drop of the delicious sauce.
My Method for Tomato-Fennel Braised Chickpeas
Let’s get cooking with these simple steps:
- Preheat your oven to 375°F (190°C) and arrange a rack in the lower third of the oven. Prepare your fennel by trimming off the tough stalks, reserving the feathery fronds for later. I peel off any bruised outer layers of the bulb, then slice it in half lengthwise and cut it crosswise into very thin slices.
- Heat two tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers. Toss in the sliced fennel and shallots along with a generous pinch of salt. I cook these for about 5 minutes, stirring often, until the fennel softens and starts to develop golden-brown edges.
- Add the sliced garlic to the pot and cook for another minute until fragrant, being careful not to let it brown too much. Lower the heat to medium-low and stir in the tomato paste, oregano, smoked paprika, and red pepper flakes. I stir this mixture constantly for about 2 minutes until the tomato paste deepens in color to a dark brick red.
- Pour in a mixture of 1/4 cup vegetable broth and a tablespoon of white wine vinegar to deglaze the pan. Use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pot. Simmer this rapidly for about 3 minutes until the liquid reduces slightly and the sharp vinegar smell dissipates.
- Remove the pot from the heat and stir in the drained chickpeas, remaining olive oil, remaining vegetable broth, thyme sprigs, bay leaves, salt, and plenty of black pepper. I mix everything thoroughly to ensure the chickpeas are evenly coated in the liquid. Cover the pot tightly with its lid or a piece of heavy-duty aluminum foil.
- Place the covered pot in the oven and braise for 40 to 45 minutes. You will know it is ready when the chickpeas are very tender and creamy, and the sauce is bubbling gently. While it cooks, I toast slices of crusty bread and rub them with a cut clove of garlic for serving.
- Remove the pot from the oven and discard the thyme sprigs and bay leaves. Let it cool for a few minutes, then stir in a squeeze of fresh lemon juice. I taste the sauce and adjust the salt or pepper if needed before garnishing with the reserved fennel fronds.
Tips for Perfect Tomato-Fennel Braised Chickpeas
I always take the time to slice the fennel and shallots as thinly as possible. Thin slices melt down better during the braise, creating a jammy, cohesive sauce rather than a dish full of large crunchy vegetable chunks.
If you do not own a Dutch oven, you can start this recipe in a regular deep skillet on the stove. Once the liquid is added, I transfer the entire mixture carefully into a baking dish and cover it tightly with foil before placing it in the oven.
For the best texture, I recommend using a high-quality tomato paste in a tube rather than a can. The tube paste tends to have a fresher, more concentrated flavor that really stands out against the earthy chickpeas and sweet fennel.
How to Serve Tomato-Fennel Braised Chickpeas
I serve this dish straight from the pot with big slices of garlic-rubbed toasted bread on the side. The sauce is so rich and flavorful that you will want plenty of bread to mop up every last drop.
You can also spoon these braised chickpeas over a bed of creamy polenta or mashed potatoes for a heartier meal. A simple green salad with a sharp vinaigrette makes a perfect side to cut through the richness of the tomato sauce.
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Tomato-Fennel Braised Chickpeas
- Total Time: 1 hr 10 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
This one-pot tomato-fennel braised chickpeas recipe features tender beans in a rich, herb-infused sauce. It is my favorite cozy dinner for chilly evenings.
Ingredients
- 1 large fennel bulb with fronds
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large shallot, thinly sliced
- 1/4 cup tomato paste
- 4 garlic cloves, sliced
- 5 tablespoons extra virgin olive oil, divided
- 3/4 teaspoon smoked paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup vegetable broth (for deglazing)
- 1 tablespoon white wine vinegar
- 1 1/2 cups vegetable broth (for braising)
- 2 bay leaves
- 6 fresh thyme sprigs
- Fresh lemon juice
- Salt and black pepper to taste
- Crusty bread for serving
Instructions
- Preheat the oven to 375°F (190°C) and place a rack in the lower third. Trim the fennel stalks, saving the fronds, and thinly slice the bulb.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Sauté the fennel and shallot with a pinch of salt for about 5 minutes until golden.
- Add the sliced garlic and cook for 1 minute. Stir in the tomato paste, oregano, smoked paprika, and red pepper flakes. Cook for 2 minutes until the paste darkens.
- Pour in 1/4 cup vegetable broth and the vinegar to deglaze the pan, scraping up browned bits. Simmer for 3 minutes.
- Off the heat, stir in the chickpeas, remaining olive oil, 1 1/2 cups broth, thyme, bay leaves, salt, and pepper. Cover tightly.
- Braise in the oven for 40 to 45 minutes until chickpeas are tender and sauce is bubbly.
- Remove from oven, discard herbs, stir in lemon juice, and garnish with fennel fronds. Serve with toasted bread.
Notes
If you don’t have white wine vinegar, apple cider vinegar works as a substitute. Leftovers keep well in the fridge for up to 5 days.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 50 min
- Category: Dinner
- Method: Braising
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 435
- Sugar: 6g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg
Keywords: tomato-fennel braised chickpeas, braised chickpeas recipe, vegan dinner, one pot meal, fennel recipes