Pair it with a nice crusty piece of bread and you will have a perfect meal for a summer night.
- 2 tbs olive oil
- 2 tsp fennel seeds
- 1 tsp anise seeds
- 2 yellow onions - chopped
- 4 cloves garlic
- 3 large carrots - chopped
- 2 cups butternut squash - chopped
- 1 fennel bulb - chopped
- 1 cup dry white wine
- 2 potatoes, peeled - chopped
- 2 x 14 oz tins crushed tomatoes
- 2 cups vegetable stock
- 3 tsp saffron
- 1 sheet nori, crushed
- 1 tbsp fresh thyme
- 1 cup garbanzo beans
Place a large sauce pan on medium heat.
Add olive oil and heat for a few seconds. and then add fennel seeds and anise seeds, onions and garlic.
Sauté for a couple of minutes or until the onions have softened.
Add carrots, squash and the chopped fennel and after a couple of minutes the white wine.
Let simmer for five minutes and then add potatoes, tomatoes, vegetable stock, saffron, nori and thyme.
Give it a good stir and then leave to simmer for 45 minutes.
When the cooked vegetables are soft and the stew tastes flavourful,add garbanzo beans and let simmer for a few more minutes before serving.