Kabuli Chane and Fennel Stew

    Kabuli Chane and Fennel Stew


    24 people made this

    About this recipe: 'Fennel' is the bulb of the 'saunf' plant and if you can find them, I'd heartily suggest making this yummy, delicately flavoured veg stew.

    Serves: 6 

    • 400g kabuli chane, soaked overnight and boiled or use tinned
    • 2.25L vegetable stock
    • 4 cloves garlic, minced
    • 1/2 teaspoon kashmiri degi mirch or cayenne pepper
    • 1 teaspoon olive oil
    • 1kg tomatoes, chopped
    • handful fresh basil leaves, chopped
    • 1kg fennel bulbs, trimmed and chopped
    • 2 medium onions, chopped
    • 1/2 teaspoon salt
    • 150g peas

    Prep:25min  ›  Cook:1hr5min  ›  Ready in:1hr30min 

    1. In a large pot, stir together the kabuli chane and vegetable stock. Mix in half of the minced garlic and cayenne (or dried crushed red chillies). Bring to a boil, reduce heat to low, and simmer 15 minutes.
    2. Meanwhile, heat the oil in a large frying pan over medium heat. Place the remaining garlic, tomatoes and basil in the frying pan and cook 2 minutes, or just until the basil is wilted. Remove from heat, and set aside.
    3. Mix the fennel and onions into the pot with the chane. Season with salt. Continue cooking 15 minutes. Mix in the tomato mixture and peas, and continue cooking 5 minutes, until peas are tender. Serve hot.

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