Fennel, Carrot and Chickpea Fricassée
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons grapeseed oil
- 3–4 shallots, sliced thin
- 3 cloves garlic, minced
- 3 fennel bulbs, cored and sliced thin
- 2 carrots, cut into small cubes
- 1 red, yellow, or orange bell pepper, cut into small cubes
- 1 large celery stalk, cut into small cubes
- 1 sprig fresh thyme
- 1 can chickpeas, rinsed and drained
- 2 large handful spinach, large leaves torn
- 1/2 to 1 cup vegetable broth
- Sea salt and pepper, to taste
- Garnish: fresh fennel fronds, fresh parsley
Instructions
In a large straight-edge sauté pan, heat the oil over medium heat. When hot, add the shallots, garlic, fennel, carrots, bell pepper, celery, thyme sprigs, and generous pinches of sea salt and pepper. Sauté over medium heat, stirring often, so the vegetables cook, but do not brown or burn, about 10 minutes. Add the chickpeas and mix well. Add some stock, a little bit at a time, so that the vegetables are wet, but the broth isn’t soupy. Add the spinach and toss until just wilted. Taste and adjust seasonings. Bon appétit!
Find it online: https://livitygardens.com/fennel-carrot-and-chickpea-fricassee/