About this recipe
Chopped tomatoes are a brilliant store-cupboard staple to have on standby and tomatoes & basil are a well-known combination that pair really well together.
This recipe can all be made in the same pot, so it really just a case of chucking everything in and letting it reduce and work it’s magic!
This stew is packed with veggies, but by adding in some tinned chickpeas (or beans of your choice) you can up the protein content a little, but also make the stew a little more filling – perfect for lunch or dinner!
Photo credit: Hope Pointing
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- 1 Tbsp olive oil
- 1 Red onion, finely diced
- 3 Cloves of garlic, crushed
- 2 Tsp fennel seeds
- 2 Tsp oregano
- 1 Bulb fennel
- 1 Courgette, cut into 2cm cubes
- 1 Tin chopped tomatoes
- Around 10 pitted black olives, halved
- 2 Tbsp balsamic vinegar
- 2 Tsp. sugar
- 1 Can of chickpeas, drained
- Large handful of fresh basil, roughly chopped
- Salt and pepper
On a medium heat, begin by sautéing the onions, garlic and fennel seeds in a
large pan with some olive oil.
Meanwhile, prepare your vegetables.
Once the onions are translucent, add in all the vegetables, chopped toms,
balsamic, sugar and olives; along with a little salt and pepper. Cook down for
Once the fennel and courgette are nearly cooked and the stew is beginning to
reduce, add in the chickpeas and cook for a further 5 minutes.
Just before serving, taste for seasoning and add in the fresh basil, giving
everything a good stir.
Serve with crusty bread, cooked pasta, grains or potatoes