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
Scale
- 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