Name: Tomato-Fennel Braised Chickpeas
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 5 tbsp extra virgin olive oil (divided); 1 bulb fennel (medium or large, ideally with fronds attached); 1 null shallot (large, thinly sliced); null null Kosher salt (to taste); null null black pepper (freshly cracked, to taste); 4 clove garlic (fat, sliced (not super thinly)); 0.25 cup tomato paste ((60g)); 2 tsp dried oregano; 0.25 tsp red pepper flakes ((0.5 tsp for a kick!)); 0.75 tsp smoked paprika ((0.5 tsp if you prefer less smoky flavors)); 0.33 cup dry white wine ((80 ml)); 2 can chickpeas ((15-oz/425g cans) drained and rinsed); 1.5 cup vegetable broth ((360 ml) (add more for soupier consistency)); 6 sprig fresh thyme; 2 bay leaf bay leaves; null null lemon juice (a few squeezes); null null red wine vinegar (a few dashes (optional, alternative to lemon juice)); null null crusty bread (to serve 3 to 4); 1 clove garlic (halved); null null vegan butter (optional)

Instructions

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1

Preheat the oven to 375ºF/190ºC with a rack in the bottom position. Prep the fennel (1 bulb): Cut off stalks (keep fronds for garnish). If the outer layer is tough, peel it. Slice the bulb in half lengthwise, then slice crosswise very thinly (use a mandoline if available).
2

In a Dutch oven or braising pan, heat extra virgin olive oil (2 tbsp) over medium heat. Add the shallot (1) and Kosher salt (1 pinch). Cook for 4 to 5 minutes, stirring frequently, until the fennel is lightly browned. Add the fat garlic (4 clove) and cook for 1 minute until lightly colored. If sticking occurs, add a splash of water to deglaze.
3

Reduce heat to medium-low. Add the (60g) tomato paste (0.25 cup), dried oregano (2 tsp), red pepper flakes (0.25 tsp), and smoked paprika (0.75 tsp). Stir constantly for 2 minutes until the tomato paste darkens. Add a splash of water if needed to deglaze.
4

Pour in the (80 ml) dry white wine (0.33 cup) and scrape up any browned bits. Simmer rapidly for about 3 minutes until the alcohol smell dissipates. Remove from heat.
5

Add the (425g) chickpeas (2 can), extra virgin olive oil (3 tbsp), (360 ml) vegetable broth (1.5 cup), fresh thyme (6 sprig), leaf bay leaves (2 bay), Kosher salt (1.5 tsp), and a generous amount of [black pepper]. Stir well to combine.
6

Cover the pan with its lid or foil. Braise in the oven for 40 to 45 minutes until the chickpeas are creamy and soft and the mixture is lightly bubbling.
7

While the chickpeas braise, chop a handful of fennel fronds and toast the [crusty bread]. While still warm, rub one side of the bread with the garlic, halved (1 clove). If desired, spread some [vegan butter or olive oil] on the bread.
8

Before serving, remove the [thyme sprig]s and [bay leaf]s. Cool for a few minutes, then stir in a few squeezes of [lemon juice] (or dashes of [red wine vinegar]). Season to taste with [Kosher salt] and [black pepper]. Garnish with chopped fennel fronds and serve with toasted bread.