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monksandbones2022-05-01 06:51 pm
Entry tags:
Broccoli, Fennel, and Chickpea Stew
This recipe has been lurking in my recipe bookmarks folder for a couple of years, and it presented itself to me when I was poking the folder in search of something to cook this week. I still had some orzo left from my last semi-disastrous attempt at a one-pot dish involving orzo, so I thought that I'd use some of it up and give the recipe a try.
You can find the recipe here, from Meera Sodha at the Guardian: Meera Sodha's vegan recipe for broccoli, fennel, and chickpea stew.
I followed the recipe pretty closely (some of my cooking times were longer than suggested, and my prep time was MUCH longer). I substituted a shallot, which I had, for an onion, which I didn't have. I used a shake of red pepper flakes for the green chili pepper, and I replaced the wine with all broth, plus the juice of one lemon. It turned out pretty well! Straight out of the pot the flavours weren't that strong, and I definitely undersalted it, but it had a pleasant sweetness from the fennel and I enjoyed it! I also think it's a dish that will improve as leftovers, to be confirmed at lunch tomorrow.
I can see how the wine would give the recipe more flavour, if you had some and could be bothered, and it might also be good with more lemon juice than I used, if you have a digestive system that can tolerate that. I'll note that although it's a vegan recipe, a little parmesan cheese sprinkled on top was a nice addition, and if you weren't vegetarian or vegan, you could probably rework the whole thing a little to incorporate some fennel sausage or something like that.
You can find the recipe here, from Meera Sodha at the Guardian: Meera Sodha's vegan recipe for broccoli, fennel, and chickpea stew.
I followed the recipe pretty closely (some of my cooking times were longer than suggested, and my prep time was MUCH longer). I substituted a shallot, which I had, for an onion, which I didn't have. I used a shake of red pepper flakes for the green chili pepper, and I replaced the wine with all broth, plus the juice of one lemon. It turned out pretty well! Straight out of the pot the flavours weren't that strong, and I definitely undersalted it, but it had a pleasant sweetness from the fennel and I enjoyed it! I also think it's a dish that will improve as leftovers, to be confirmed at lunch tomorrow.
I can see how the wine would give the recipe more flavour, if you had some and could be bothered, and it might also be good with more lemon juice than I used, if you have a digestive system that can tolerate that. I'll note that although it's a vegan recipe, a little parmesan cheese sprinkled on top was a nice addition, and if you weren't vegetarian or vegan, you could probably rework the whole thing a little to incorporate some fennel sausage or something like that.