Fennel and chickpea stew with saffron and prunes from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America (page 213) by The Moosewood Collective

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Accompaniments: Greens with citrus-date dressing; Harissa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemons for preserved lemons. See recipe for variations.

  • lholtzman on February 24, 2025

    This was quite good, especially over couscous. It’s basically a tagine. I halved the recipe, which made sense for me since I’m one person an 8 cups is a lot. It worked, but now I have 1/2 a can of chickpeas and 1/2 can of tomatoes to use.

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