Fennel, Artichoke, and Potato Stew

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Fennel, Artichoke, and Potato Stew

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  • Author: Paul Prins
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x
  • Diet: Vegan

Ingredients

Units Scale
  • 7 tbsp extra-virgin olive oil
  • 1 large fennel bulb (400g), trimmed, fronds reserved, then cut lengthways into 1/2cm-thick slices
  • 6 fat garlic cloves, peeled and thinly sliced
  • 1 1/2 tsp fine sea salt
  • 150ml white wine
  • 2 tsp sweet smoked paprika
  • 400g tin chopped tomatoes
  • 350g new potatoes, halved (or quartered, if large)
  • 400g tin chickpeas, drained
  • 160g drained jarred artichokes, from a 280g jar, sliced
  • 100g pitted kalamata olives
  • 30g flat-leaf parsley, leaves and tender stalks, finely chopped

Instructions

  1. Put the oil in a large pot on a medium heat and, when hot, add the sliced fennel and cook, stirring occasionally, for 15 minutes, until coloured and softening.
  2. Once fennel is softened, stir in the garlic and salt, cook for five minutes more
  3. Add the wine and leave it to bubble away for a couple of minutes.
  4. Add the paprika, tomatoes, potatoes, chickpeas and 200ml water, then cover the pan and leave to cook for 20 minutes (until the potatoes are fork tender).
  5. Stir in the sliced artichokes and 250ml water, cook for another five minutes, then take off the heat; add more water, if need be, to make it as stewy as you like it.
  6. Stir in chopped parsley and then serve with the reserved fennel fronds.