This is our go-to stew when we’re looking for robust flavor. In this dish you can count on the heat of Bowery Mustard Frills to take basic Mediterranean ingredients to the next level.
Chickpea Stew with Bowery Mustard Frills, Olives, and Feta
Prep: 10 minutes | Cook: 50 minutes Serves 4
Made for Bowery By
Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant’s first cookbook.
Featured Bowery Ingredients
- 1/4 cup olive oil, plus more for serving
- 2 cloves garlic, thinly sliced
- 2 filets anchovies
- 1/2 cup pitted kalamata olives, halved crosswise
- 1 teaspoon red pepper flakes
- 1 medium onion, thinly sliced
- 1 medium fennel bulb, thinly sliced
- kosher salt, freshly ground black pepper
- 1 15 ounce can chickpeas, drained and rinsed
- 3 cups chicken broth
- Mustard Frills, 1.5 oz
- 4 ounces feta cheese, crumbled
Make it Vegan
For a vegan preparation, omit anchovies and replace chicken broth with vegetable broth.
- Heat oil in a large, heavy skillet over medium-high heat.
- Add garlic, anchovies, and olives and cook, stirring frequently, until garlic is golden on the edges and anchovies have melted, 2 to 3 minutes.
- Stir in red pepper flakes and, with a slotted spoon, transfer olive mixture to a small bowl; set aside.
- Return pan to medium heat and in the same pan, add onions and fennel, season with salt and pepper and cook, stirring occasionally, until brown and very soft, 20 minutes.
- Add chickpeas and chicken broth, bring to a boil and lower heat to low and simmer until chickpeas are tender, 20 to 25 minutes.
- Remove pan from heat and stir in mustard greens. The residual heat will wilt the greens.
- To serve, ladle chickpea stew in bowls and top with feta cheese and olive and garlic mixture.