Kabuli Chane and Fennel Stew

    1 hour 30 mins

    '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.

    24 people made this

    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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    Reviews and Ratings
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    Reviews in English (23)


    The flavor was delicate, and I loved this soup. When I made it, I doubled the amount of garlic. I am a huge fan of fresh fennel, fresh basil, and garbonzo beans. However, if someone did not enjoy even one of these ingredients, they would not like this soup. I found that 1 cup chopped fresh basil is equal to about four ounces. Be sure to chop the fennel and the onion; being lazy here makes the soup look rather sloppy (this happened to me). Also, this soup makes 17 cups, so the 6 servings is a generous estimate. (Per 1 cup, there are 125 calories, 2 g fat, 21 g carb, 6 g fiber and 6 g protien).  -  25 Apr 2005  (Review from Allrecipes US | Canada)


    This soup is wonderful! I halved it and still had way plenty for 2 of us for 3 meals. I couldn't get dried garbanzos, so I used canned (1 large or 2 regular size). To accommodate this change, I sautéed the onions, red pepper and fennel for a few minutes in a little olive oil, then added 4 cups of veg broth and simmered for 15. I added the canned beans (juice and all) and the tomato/garlic/basil mixture and finished for 5 minutes. Not only does this work well, it takes far less time and planning! I'll make this again for my vegetarian friends.  -  15 Nov 2007  (Review from Allrecipes US | Canada)


    Oh my goodness! This was so delicious, I'm almost at a loss for words. My boyfriend the soup junkie is my litmus test for soup recipes, and he loved this. I'm not sure I'd agree with other reviewers that you wouldn't like this if you didn't like fennel--I thought the flavors blended seamlessly, with no one taste standing out. However, if you don't have fresh basil and/or fennel, don't even think about substituting dried; it wouldn't even be close to the same stew.  -  03 Dec 2006  (Review from Allrecipes US | Canada)