French Chickpea Braise with Leeks, Fennel and Thyme

Ingredients

• 350g dried chickpeas, soaked overnight in cold water, then drained and rinsed
• 40g butter, unsalted
• 2 leeks, white and pale-green parts sliced into 1cm rounds, washed well
• 1 fennel bulb, trimmed and sliced into thin wedges, fronds reserved
• 2 carrots, peeled and cut into 2cm chunks
• 3 celery stalks, sliced into 2cm pieces
• 5 garlic cloves, peeled and lightly crushed
• 200ml dry white wine, use a basic dry white such as sauvignon blanc
• 400g tinned whole tomatoes, ingredients must be tomatoes only, no citric acid or salt; crush roughly by hand
• 6 fresh thyme sprigs, tied into a bundle with a bay leaf if available
• 600ml water, for braising liquid
• 1 teaspoon sea salt, plus more to taste
• ½ teaspoon black pepper, freshly ground
• 1 tablespoon extra virgin olive oil, to finish

Method

1. The night before, place dried chickpeas in a large bowl and cover with cold water by at least 8cm. Leave to soak for 8 to 12 hours. Drain and rinse well before cooking.
2. Preheat your oven to 160°C fan-forced (or 170°C conventional). Melt the butter in a large heavy-based oven-safe pot or Dutch oven over medium heat. Add the leeks and fennel and cook, stirring occasionally, for 8 minutes until softened and beginning to turn golden at the edges.
3. Add the carrots, celery, and garlic to the pot. Stir to combine and cook for a further 4 minutes until the vegetables start to soften.
4. Pour in the white wine and increase the heat to medium-high. Let the wine bubble and reduce by half, scraping up any bits from the base of the pot. This takes about 3 to 4 minutes.
5. Add the crushed tinned tomatoes, drained chickpeas, water, thyme bundle, sea salt, and black pepper. Stir everything together. The liquid should just cover the chickpeas and vegetables. Top up with a little more water if needed.
6. Bring the pot to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven. Braise for 70 to 80 minutes, checking at the 60-minute mark. The chickpeas should be completely tender and creamy through, and the broth should be rich and slightly thickened. If the broth looks thin, remove the lid for the final 15 minutes.
7. Remove the thyme bundle. Taste and adjust salt and pepper. Drizzle with a tablespoon of extra virgin olive oil and scatter the reserved fennel fronds over the top before serving.

Batch cooking tip

• This braise improves in flavour after a day in the fridge as the chickpeas absorb more of the braising liquid. Portion into airtight containers once cooled and refrigerate for up to 5 days. It also freezes well for up to 3 months. If planning to freeze, slightly undercook the chickpeas so they do not become mushy on reheating. Serve alongside crusty sourdough, steamed potatoes, or wilted silverbeet to bulk out servings further.