Fennel, new potato and tomato stew

Fennel, new potato and tomato stew


  • 1kg fennel bulbs (about 3 medium sized ones)
  • 600g new potatoes, halved
  • 2 onions, chopped
  • 300g cherry tomatoes
  • 3 garlic cloves, sliced
  • 3 tbsp olive oil
  • 600ml passata
  • 2 tsp harissa paste
  • 400g chickpeas, drained
  • 75g pitted olives
  • Salt and pepper


  1. Trim the fennel bulbs, remove the outer layer, then chop the bulbs into wedges, about 8 per bulb. Put the wedges into a roasting tray.
  2. Add the potatoes, onions, cherry tomatoes, garlic and olive oil, then season with salt and pepper and put into a preheated oven for an hour, stirring well after 30 minutes.
  3. Combine the passata with 150ml water and the harissa paste in a jug.
  4. After an hour, take the vegetables out of the oven, then pour over the passata mixture and stir it in well.
  5. Add the chickpeas and olives, then return to the oven for 20 minutes or so until the sauce is thick and bubbling.
  6. Serve with a hunk of bread for a deliciously filling dinner. Makes amazing leftovers too!


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