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 mins |
| 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
- ½ 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 as above.
- 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.
Recipe Source
Art Diggle is the Sub-Program Leader of CLIMA's biological modelling research group. The groups work helps farmers make better decisions under complex circumstances.
