• Maggie

    posted on January 6, 2012 at 1:53 pm

    Amy this looks and sounds fabulous! Please make it for me when I come to visit ;) I need to get some fennel, I’ve never cooked with it before (can you believe it?). Thanks for linking to my veggie burgers (I’ll make them for you when you come to visit me). I’m not sure what harissa is so I am off to google!

    [Reply]

    Amy Reply:

    @Maggie, Go get some fennel! You’ll love it! It’s great with lentils, too. Yes, I’ll make this for you when you come visit. And, I’ll hold you to making me your veggie burgers.

    xoxo,
    Amy

    [Reply]

  • Alta

    posted on January 6, 2012 at 1:55 pm

    This looks really lovely and comforting without being heavy.

    [Reply]

  • Kalinda

    posted on January 6, 2012 at 1:56 pm

    My kind of dish. I haven’t done much with fennel lately. Thanks for the reminder that it’s out there.

    [Reply]

  • Kim (Cook It Allergy Free)

    posted on January 6, 2012 at 2:01 pm

    I am making this right now. Seriously. I have so much swiss chard growing in my garden right now that this is a perfect way to use it up!! ;) What a hearty recipe for winter (even if it is in the 70′s here today, LOL).

    [Reply]

    Amy Reply:

    @Kim (Cook It Allergy Free), I could never get my swiss chard to grow. You’ve got a magic green thumb, though. :)

    Enjoy the stew!

    xoxo,
    Amy

    [Reply]

  • Ricki

    posted on January 6, 2012 at 4:28 pm

    My kind of stew! I adore swiss chard, too. Perfect for winter!

    And I can’t believe that Kim still has some growing in her garden (and 70 degrees!!!).

    [Reply]

  • Katrina (gluten free gidget)

    posted on January 7, 2012 at 9:47 am

    Now that is a recipe after my own heart! I am soooo putting this on my Pinterest board!

    [Reply]

    Amy Reply:

    @Katrina (gluten free gidget), Hi Katrina! Great to hear from you. Hope you’re doing well. Thanks for the pin.

    xoxo,
    Amy

    [Reply]

  • Lori @ Laurel of Leaves

    posted on January 7, 2012 at 10:51 am

    Mmm–this looks so hearty! Might have to make an extra large pot of this.

    [Reply]

  • Brandon

    posted on January 7, 2012 at 12:17 pm

    This looks and sounds so nourishing, and warming. I think the second time I try this I may use quinoa. Thank you Amy. :)

    [Reply]

    Amy Reply:

    @Brandon, Quinoa would be great. I like the larger grains of brown rice the best though. It’s really just a matter of your personal taste.

    Hope all is well with you!
    Amy

    [Reply]

  • Adrienne @ Whole New Mom

    posted on January 7, 2012 at 1:54 pm

    Thanks, Amy. I didn’t know what harissa is, either. I think I googled it before so I just must have forgotten.

    We love garbanzos and – believe it or not – chard is one of the things that has grown very easily for us. And when you harvest it you just pick off the outer leaves and it keeps growing. We are challenged with other things in our garden, but the chard and kale do great. Maybe it’s your soil?

    [Reply]

    Amy Reply:

    @Adrienne @ Whole New Mom, I think you’re right. I live in the city and we put together raised beds. Not sure we got the right mix of stuff. Used a lot of organic soil but really, I have no idea how to grow veggies. It seems to be an art.

    Hugs,
    Amy

    [Reply]

  • Christianne

    posted on January 7, 2012 at 5:39 pm

    I can’t wait to try this. My swiss chard is almost ready for picking!
    I think the earthy flavor of the chickpeas and the anisey crunch of the fennel will be wonderful together!
    My mouth is watering :)
    Grazie!

    [Reply]

    Amy Reply:

    @Christianne, Someday I will be able to grow my own swiss chard. I tried this year and it didn’t do anything. It didn’t grow. It didn’t die. It just stayed the same. A green thumb is not yet part of who I am.

    xoxo,
    Amy

    [Reply]

  • InTolerant Chef

    posted on January 7, 2012 at 8:50 pm

    I have lovely rainbow chard growing in my garden, a couple more weeks and it will be perfect for this recipe. We call it Silverbeet over here though!

    [Reply]

  • Kim @ Welcoming Kitchen

    posted on January 8, 2012 at 8:33 pm

    Amy,
    This looks and sounds delicious! Thanks for linking to my recipe, too.
    Happy New Year!
    Kim

    [Reply]

  • France @ Beyond The Peel

    posted on January 10, 2012 at 12:10 pm

    Hi Amy, What a lovely stew. I can see why you would get cravings for it. I think you just inspired my next recipe! A vegetarian stew. hmmmm
    I’m hosting Whole Food Wednesdays at Beyond The Peel. The page will be going up tonight but this is the link if you’d like to come over and share.
    http://www.beyondthepeel.net/2012/01/whole-food-wednesdays-curried-lentil-soup.html

    [Reply]

  • Melanie

    posted on January 10, 2012 at 4:10 pm

    Your soup looks so warm and comforting. I recently cooked with fennel for the first time a few weekends ago and made a similar soup only it had lentils and celery root. At first I wasn’t sure about the fennel as I can’t stand black licorice, but as it cooked the flavor got mild and I really enjoyed it. I’ll have to try your soup next now that I know I like fennel :)

    [Reply]

    Amy Reply:

    @Melanie, It’s always fun discovering a new food that we like, isn’t it? Have fun with the soup.

    xoxo,
    Amy

    [Reply]

  • Noelle Gaburon

    posted on January 22, 2012 at 2:02 pm

    What brand of Harissa do you use and where do you get it. I cant find it locally and will have to order somewhere. With all the choices, I want to get the brand you are using.

    [Reply]

    Amy Reply:

    @Noelle Gaburon, I make my own…it’s a recipe out of the same book, Best Vegetarian Recipes. It’s so good.

    Hugs,
    Amy

    [Reply]

  • christine

    posted on March 23, 2012 at 9:32 am

    Just picked some chard this morning, and I adore chickpeas and fennel, so I wonder what might be cooking in my kitchen this evening? Thank you, lovely idea:)

    [Reply]

  • Maryellen

    posted on September 26, 2012 at 11:17 am

    Help, I’m making this but I’m confused about the fronds. The furry stuff right? Do I chop that up in the stew, or put it in the stew attached to the stems to be removed. Sounds great! Thanks for your wonderful recipies!

    [Reply]

    Amy Reply:

    @Maryellen, You put the fronds that look like dill in the soup. I guess that’s what you mean by the furry stuff? And the white part of the fennel – the bulb. I don’t put the green stems in.

    [Reply]

  • Fennel Friday

    posted on October 19, 2012 at 9:59 am

    Happy Fennel Friday! We love this recipe and it is featured on our Fennel Stew Recipes! Thanks for sharing!!
    http://fennelfriday.com/add-fennel-to-the-pot-stew-fennel-recipes/

    [Reply]

    Amy Reply:

    @Fennel Friday, Thank you for sharing my recipe!!

    [Reply]

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