A generous handful of chickpeas and a sprinkling of Manchego cheese make this Spanish-inspired vegetarian stew hearty and satisfying.
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Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.
Divide the stew among four wide, shallow bowls, and sprinkle with the Manchego. Serve each with a garlic toast.
Great taste! Doubled the recipe to use 2 fennel bulbs from the CSA. Chicken stock instead of water, subbed parm for manchego and cooking sherry for white wine bc it was what I had. Topped with stale bread croutons. Double recipe feeds 4 (cooks down a lot) by itself for us, did anyone else think it was half the serving size they said?
Delicious. Filling and hearty. Followed the recipe exactly except the first time I made it one medium fennel bulb was not enough to make approximately four cups sliced fennel. So I now use two fennel bulbs which helps since fennel is key to the overall flavor. Love this and have added it to my soup rotation!
This is deceptively simple but filling and delicious! You'll do a lot of cutting vegetables but other than that no difficulties. I followed the recipe as written this time, added just a wee bit of sea salt into the broth as it simmered, and I think that made the other subtle flavors come alive. I was worried that it would be too mild or bland but no- it's a lovely and unusual stew. Served it with garlic toast, and decided that floating the toasts (as in french onion soup) would be great next time. We aren't vegetarians but this meatless dish will be in regular rotation!
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