Vegan Stew with Fennel and Chickpeas

Ingredients (for 4 people):

100 grams dried chickpeas (or a 400-gram can of chickpeas)

1 large onion, chopped

1 large fennel bulb, in small pieces

1 sweet potato, quartered and then sliced

3 stalks celery, sliced

1 tablespoon tomato paste

1 glass white wine

1 can diced tomatoes (400 grams)

1 teaspoon tarragon

1 teaspoon thyme

handful fresh parsley

2 bay leaves

1 dl broth

freshly ground pepper and salt to taste

4 tablespoons basil pesto

sourdough bread

Preparation of the vegan stew

1 For dried chickpeas: soak the chickpeas overnight, boil them for 20 minutes, and place them in the Ecostoof for 1.5 hours.

2 Sauté the onion and fennel for about 5 minutes in a pan.

3 Add the sweet potato and celery and sauté for another 5 minutes.

4 Add the tomato paste and stir for a minute.

5 Deglaze with white wine and cook for 2 minutes.

6 Add the tomatoes, herbs, and broth.

7 Bring the mixture to a boil and simmer for 10 minutes.

8 Add the chickpeas and bring the dish to a boil. Add salt and pepper to taste.

9 Place the pot in the Ecostoof for 40 minutes.

10 Serve the dish with toasted sourdough bread and pesto.