Tomato Fennel Braised Chickpeas

And you’ll be pleasantly surprised with how easy and hands-off this flavorful meal is! Whether you’re looking for a cozy weeknight dinner or a standout dish to impress guests, this braised chickpea delight promises both comfort and nourishment in every mouthful.

Why this recipe works

Rich and Cozy Comfort

This dish embodies comfort food with its rich, savory sauce and tender chickpeas. The fennel and garlic, combined with the smoky paprika and umami-forward tomato paste create a warm, inviting bowl of joy. The oven-braising process marries all the flavors into a deeply satisfying dish that’s perfect for cool weather. I imagine myself coming inside after a laborious day of gardening or chopping wood (or some other outdoor activity that I don’t actually perform), closing my eyes while eating a steaming bowl of this, and instantly feeling nourished. Plus the savory, aromatic sauce is practically begging to be soaked up with a crusty piece of garlic-rubbed bread, and the combo is irresistible.

Easy Prep, Minimal Effort

The prep work is straightforward-—a bit of slicing and measuring. Then the ingredients are sauteed briefly before being transferred to the oven. The oven (and a Dutch oven) does most of the work, melding all the flavors together while you do, well, whatever you want—a load of laundry or a spin on the Peloton (but hopefully you’re under a cozy blanket reading your favorite book of the month–it’s cozy season after all). Bonus: the leftovers are just as good if not better, as the flavors develop with resting.

Nutritious Comfort Food

Despite its comforting nature, this dish doesn’t skimp on nutrition. Chickpeas bring the plant-based protein and fiber from chickpeas, immune-boosting antioxidants from the garlic, and extra fiber and Vitamin C from the fennel. Looking for another fiber-rich chickpea dish that’s made mostly in the oven? Try this Moroccan-inspired Chickpea Tagine!

Ingredient notes

Chickpeas

We all know that chickpeas are the best plant protein you can find in a can. Okay, maybe I am biased, but there are so many uses for the versatile chickpea. Plus, when braised in the oven, the chickpeas get lusciously creamy and plump (and coated in a rich olive oil-tomato broth). Tip: If you really want to go all out, cook the chickpeas from scratch! Use 8 ounces (225g) of dried chickpeas. Cook them ahead of time using your Instant Pot or on the stove. For Instant Pot instructions, check out the bean cook time chart in the Introduction of my first cookbook, The Vegan Instant Pot Cookbook.

Fennel

Oh, fennel. Sigh. With a unique, subtly sweet flavor with hints of anise, this incredible vegetable adds complexity to any dish. Substitute: If you can’t find fennel use 1 large leek (or 2 small). Leeks have a mild, sweet onion flavor that will pair well. If using a leek, slice thinly, then add to a bowl of cold water; use your hands to loosen the dirt, then scoop the leeks out with your hands; dry well before using.

Tomato Paste

The tomato flavor really shows up and shows off in this dish (despite there being no whole tomatoes). The concentrated burst of rich, umami flavor from the tomato paste will make your tastebuds sing. Tip: Use tomato paste from a tube since it tends to have a fresher, purer tomato taste compared to the canned version, which can taste a bit metallic. Since this recipe uses a generous amount, the high-quality flavor will shine through and enhance the savory, umami notes.

Extra Virgin Olive Oil

After the chickpeas, fennel, and tomato paste, the star of this dish is good ol’ olive oil. When chickpeas are braised in liquid such as broth or water, they soften but don’t get much more flavorful. Enter my ride-or-die, extra virgin olive oil. Braising chickpeas (or any bean or even vegetables) in a warm olive oil bath flavors them from the inside (and also helps plump them up). It also adds incredible depth of flavor and richness, both of which are much-needed when using canned beans. You don’t need to use your best-quality olive oil for this. Just something that you enjoy cooking with. typically use Terra Delyssa Organic or California Olive Ranch (affiliate links).

Smoked Paprika

Smoked paprika is made from dried peppers that have been smoked over an open fire, which gives them their distinctive smoky flavor. It pairs wonderfully with the tomato, fennel, and chickpeas in this dish. If you prefer a milder taste, feel free to use less smoked paprika or substitute with sweet paprika.

Step-by-step instructions

Heat some olive oil in a Dutch oven. Once warm, add the fennel and shallot and cook until the fennel is lightly browned on the edges. Add the garlic and stir frequently for 1 minute. Over medium-low heat, add the tomato paste, oregano, red pepper flakes, and paprika. Cook for a few minutes, or until the tomato paste darkens. Add the wine and deglaze the pan. Simmer for 3 minutes, or until the alcohol smell wears off. Off the heat, add the chickpeas, olive oil, vegetable broth, thyme sprigs, bay leaves, salt and pepper. Cover the pan with its lid (or foil) and braise in the oven for 40 to 45 minutes, or until the chickpeas are creamy and soft. Cool slightly, then season to taste with salt and pepper and lemon juice.

Tips for making this recipe

No Dutch oven? It’s all good.

If you don’t have a Dutch oven, you can use a large frying pan or sauté pan for steps 1 through 4. Then, transfer everything to a 13×9” (33 x 23 cm) baking pan. Use slightly less broth, ¾ to 1 cup (or 180 to 240 mL). Cover the pan tightly with aluminum foil before braising.

Thinly slice the fennel and shallots

When thinly sliced, the fennel and shallots almost caramelize when sauteed and then braised, and ultimately more flavorful. Don’t rush this part!

Prep in advance if you want

You can start preparing this braised chickpeas dish ahead of time to save some time on the night of cooking. The veggies (fennel, shallot and garlic) can all be thinly sliced. Store the fennel and shallots in one container, and the garlic in another. Store in the fridge for 4 to 5 days. You can also drain and rinse the chickpeas and store in an airtight container in the fridge for up to 5 days (or if using dried chickpeas, cook those ahead of time and store for up to 5 days). Finally, you can mix the spices together and keep them in a sealed bag or jar on the kitchen counter.

Variations

For more sweetness: Switch out smoked paprika for sweet paprika. Instead of lemon juice, try champagne vinegar. For more or less spice: Feel free to omit the red pepper flakes altogether. For a serious kick, go up to ¾ teaspoon red pepper flakes. Swap the fennel: If you can’t find fennel in your grocery store, substitute for a large leek instead (or 2 small leeks). Leeks have a mild, sweet onion flavor that will pair well with this recipe. Add more veggies: If you added an extra fennel, not a single soul would ask if you regretted it. Or, thinly slice a red bell pepper and add it to the pan after the fennel/shallots for a few minutes before adding the garlic. The garnish: Instead of or in addition to garnishing with fennel fronds, garnish with chopped flat-leaf parsley or torn basil leaves. The beans: While this dish is excellent with chickpeas, I suspect it would also be great with white beans (especially creamy cannellini beans). If you love this braised chickpea dish, please be sure to leave a rating and review below! It’s always much appreciated :)