Sunday, September 13, 2009

Fennel, Tomato and Chickpea Stew, Fettuccine

Dinner 9/13

Fennel, Tomato and Chickpea Stew


One of own recipes for a change, the Pernod and fennel play up the anise flavor, but it melds well with the other flavors for a change-of-pace pasta dish.

Fennel, Tomato and Chickpea Stew
Serves 4

1 tbs. olive oil
1 medium onion, diced
4 cloves garlic, minced
1/4 tsp. red pepper flakes
1/2 tsp. salt
1 tsp. oregano
1 tsp. smoked paprika
1 large fennel bulb, cut into 1/4" dice
2 tbs. Pernod
28oz can of whole tomatoes
15oz can of chickpeas, drained and rinsed

In a large saute pan over medium-low heat, add the olive oil and sweat the onion for 4-5 minutes, then add the salt, garlic, red pepper, oregano and smoked paprika and cook for one more minute.

Add the fennel, stir to combine and cook for an additional five minutes. Add the Pernod to deglaze the pan and cook for 2-3 minutes until evaporated.

Add the whole tomatoes to the fennel and lightly crush (a potato masher works wonders) to release the juices. Bring to a simmer, and cook about 15-20 minutes.

Finally add the chickpeas, and cook for an additional 5-7 minutes until everything looks thickened.

Check for salt, and serve over fettuccine, garnished with parsley.

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