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.
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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
Preparation
- 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.
Bowery Ingredients
