Fennel, Artichoke, and Potato Stew
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Diet: Vegan
Ingredients
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- 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
- 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.
- Once fennel is softened, stir in the garlic and salt, cook for five minutes more
- Add the wine and leave it to bubble away for a couple of minutes.
- 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).
- 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.
- Stir in chopped parsley and then serve with the reserved fennel fronds.