Fennel and Aubergine Stew with Chickpeas
- Love Food Eat Healthy
- Oct 5
- 3 min read
The fresh taste of fennel and the earthy flavour of the aubergine work extremely well together. The chickpeas add protein and texture to this warming autumn and winter dish.
GF V NF DF
Preparation 30-40 Minutes Cooking 45-60 Minutes
Plants 10 Serves 4-6
Ingredients
3 tbsp EVOO
Medium onion or large leek finely chopped
1-2 medium aubergines cut into large chunks about 2-3cm (if they are too small they will disintegrate during cooking)
2 large or 3 smaller heads of fennel, sliced, keeping any green leaves to add to the dish or as a garnish
2-3 cloves of garlic
1tbsp chopped fresh or frozen parsley
1 tin of Mutti tomatoes or 500g fresh tomatoes peeled and chopped
1 tin of chickpeas drained or 250g cooked chickpeas
Salt and Pepper to taste
2 tbsp toasted pumpkin and sunflower seeds
Swaps
Chickpeas: Use any beans or peas you prefer.
Parsley: Use other herbs or spices that are available. Or make the dish more spicy with cumin, coriander, ras el hanaut, chilli etc to taste.
Method
Heat the oven to 200°C, Fan 180°C, 400°F, Gas 6
Aubergines
In a bowl mix the aubergines with 1 tbsp EVOO ensuring all pieces have some oil on them.
Either:
a. Place on a baking sheet and roast until the pieces are golden almost going dark brown all over, turning them regularly, or
b. Airfry at 180C-200C turning regularly until the desired colour is achieved, being careful not to burn the aubergines.
Fennel
3 Heat 1 tbsp EVOO in a stew dish on a medium heat and add the sliced fennel. Cook until the fennel is beginning to turn golden. Set aside.
Putting the Stew Together
4 Heat the oven to 200°C, Fan 180°C, 400°F, Gas 6
5 Add the remaining EVOO to the pan over a medium heat, toast any spices if using before adding the chopped onion or leek and cook for 5 minutes.
6 Add the garlic and cook for a further minute.
7 Add the tomatoes and drained chickpeas, and bring to a boil and turn down to a slow simmer. Scrape any spices that have stuck to the bottom of the dish to avoid burning and ensure their flavours mix with the tomatoes.
8 Add the tomatoes and drained chickpeas, bring to a boil and turn down to a slow simmer for 10 minutes.
9 Add the cooked fennel, aubergines, and any other ingredients being used, stir in the parsley, fennel leaves, add salt and pepper to taste and simmer for another 20-30 minutes until everything is heated through. Tip: do not to cook for too long otherwise the aubergine will begin to go mushy.
10 Whilst the stew is cooking, heat a dry pan on a medium heat add the seeds and stirring regularly toast until they begin to go brown and pop. Set aside and sprinkle on the top of the stew before serving.
Diane Harrison, Tester and Taster
Diane roasted the aubergines as per step 2, then added celery and cooked until softening, (instead of fennel) then frozen leeks, tomatoes, butterbeans, and herbs and roasted in the oven.
Added parsley and seeds 5 minutes before serving. Diane says:
“The flavours were superb. I served with garlic and rosemary roasted potatoes, parsnips and carrots.”
Testers and Tasters Feedback
"Aubergine and fennel compliment each other in this really tasty stew."
"The crunch of toasted nuts and seeds was a good contrast to the softness of the aubergine and fennel."
"Great if you cannot eat onions as the fennel adds texture without an overly strong flavour once cooked. "