It is chestnuts season and I have been enjoying this comfort food recipe all Autumn. I just do not think it gets any better than chestnuts, chickpeas, millet, pumpkin and fennel. What a great way to warm up and nourish the body as we move into winter!

Chestnuts are traditionally boiled with fennel in my home country and they seem to work really well with millet and chickpeas. In fact, I cannot get enough of this recipe every time I make it!

 

What is great about this recipe

Chestnuts have a delicate, sweet, nutty flavour, and unlike other nuts, are very low in fat. Millet and chickpeas are a perfect pairing  when it comes to protein needs. Fennel has a calming and toning effect on the stomach. Fennel seeds are good for digestion. And, pumpkin is high in antioxidants and gorgeous to regulate blood sugar. All of them – chestnuts, millet, chickpeas, pumpkin and fennel – are loaded with fibre and have a low GI.

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Autumn stew with chickpeas, chestnuts and fennel

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Ingredients:

  • 1 cup chickpeas, cooked and rinsed
  • 10 raw chestnuts (peeled)
  • 1/4 cup of millet
  • 1 cup pumpkin, diced
  • 1/2 brown onion, thinly sliced
  • 1/2 bulb fennel, sliced – keep the green tops to serve
  • 1/4 teaspoon of fennel seeds
  • 1 tablespoon of white miso paste, organic and unpasteurised 
  • 1 (2-cm) piece of dry wakame seaweed
  • 3 cups of water
  • 2 table spoons of olive oil
  • Sea salt

Directions:

  1. HEAT the oil in a medium pot over medium heat, then add the onion and saute for one minute, until translucent.
  2. ADD the fennel, fennel seeds and salt, and cook until the fennel begins to soften and release its juices.
  3. ADD the pumpkin, chickpeas, chestnuts, seaweed and water.
  4. BRING to a boil. Lower the heat, cover, and simmer for 20 minutes.
  5. ADD millet and cook for another 20 minutes.
  6. COMBINE miso and 1/4 cup of stew broth in a small bowl and stir with a small whisk until smooth and creamy.
  7. ADD the miso to the stew and simmer 2 minutes longer (do not let it boil).
  8. TURN OFF the heat and let it sit covered for 5 minutes.
  9. SERVE hot, garnished with fennel green tops finely chopped.
  10. ENJOY!

 

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