Cece alla Nonna (Chickpea Stew)
The fennel in this delicious Italian chickpea stew will fill your home with wonderful aromas while the taste is sure to impress vegetarian and non-vegetarians alike.
Serves 6
Preparation: 45 min
Cooking: 30-45 mins
Legume Lead-In: Soak Chickpeas overnight in three times their volume of water then rinse, or substitute canned chickpeas. |
INGREDIENTS
1 large eggplant
salt & pepper
1/2 onion chopped
2 red capsicum, chopped
2 garlic cloves, crushed
1 tsp fennel seeds, crushed
4 medium tomatoes
1 large potato, cubed
1 large zucchini, cubed
3 tbsp olive oil
1 cup dried chickpeas
300 ml vegetable stock | INSTRUCTIONS
Soak chickpeas overnight with one change of water.
Cut eggplant into 3cm cubes. Sprinkle with salt, place in a colander and cover surface with paper towel to absorb moisture. Leave for 30 minutes.
Rinse the eggplant and pat dry.
Heat oil in a large pot, add onion and brown. Add garlic and eggplant and fry lightly until eggplant browns.
Cover tomatoes with boiling water for about 30 seconds then plunge into cold water. Peel and chop.
Add capsicum, crushed fennel seeds, potatoes, zuchini, tomatoes, chickpeas and stock to pot. Salt and pepper to taste.
Bring to the boil, cover and simmer for 30 minutes or until chickpeas are tender.
Serve on a bed of rice or pasta with fresh bread
Enjoy! |
