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+ servings

Sheet Pan Chickpea and Fennel Stew

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course, Stew, Vegan, Vegetarian
Servings 4
Calories 410 kcal

Equipment

  • Sheet Pan or roasting pan with high sides

Ingredients
  

  • 1 medium eggplant, peeled if you prefer, and cut into large chunks
  • 1-2 zucchini or yellow squash, cut into large chunks
  • 6 plum tomatoes, cored and chopped, juices reserved or 1 28-ounce can, drained, reserving the liquid
  • 1 onion, sliced thin
  • 2 bell peppers, red, yellow or orange. Cored, seeded and sliced.
  • 1 fennel bulb, trimmed and cut into large chunks
  • 5 garlic cloves, halved
  • ¼ cup extra virgin olive oil
  • t tsp coarse salt, plus more to taste
  • ground pepper to taste
  • 3 cups cooked or canned chickpeas, drained and rinsed
  • 1 tbs fresh thyme or rosemary, chopped or 1 tsp dried
  • Optional - grated Parmesan cheese

Instructions
 

  • Preheat oven to 425º F.
  • Line a sheet or roasting pan with foil. Combine all ingredients except oil, chickpeas, herbs and reserved liquid in a large roasting pan. Drizzle with olive oil and salt and pepper. Toss to combine.
  • Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
  • Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir to combine. Taste and adjust seasonings.
  • Warm reserved liquid and pour over the chickpeas and vegetables.
  • Option: sprinkle with grated Parmesan cheese.

Notes

This recipe can be customized based on preferences and what you have on hand. Can substitute/add Brussels sprouts, carrots, parsnips, celery, asparagus, green beans.
Can be served over cooked chicken, lentils, rice, quinoa, couscous for a heartier meal.

Nutrition

Calories: 410kcal
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