This one pot recipe is absolutely delicious. I served this as a main course but it would be wonderful as a side dish for a crowd.
We enjoyed this at dinner over rice but by itself, the stew is hearty and satisfying. I must admit that I have only recently learned to cook fennel, an amazing flavor. Eight ingredients to chop, slice and drain, so an assistant in the kitchen would be helpful.
I reserved a cup of the stew to flavor a quart of vegetable broth for a delicious soup for the freezer, to be enjoyed at another time. I'll make the soup adding the stew to the heated broth and when hot, use a stick blender to merge the ingredients to a smooth soup.
INGREDIENTS
1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
¾ pound zucchini, cut into large chunks
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1 onion, sliced
2 red or yellow bell peppers, cored, seeded and sliced
1 fennel bulb (about 1 pound), trimmed and cut into large chunks
5 garlic cloves, halved
1 teaspoon salt, more to taste
Black pepper to taste
¼ cup olive oil
3 cups cooked or canned chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley
PREPARATION
1. Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
2. Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
3. Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.
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