Braised Fennel, Green Beans and Chick Peas

After a couple of nights of beef empanadas, pork sandwiches and sticky chicken wings we need a break - a meat time-out, if you will.  Tonight is vegetarian night... light, healthy, simple.  But it's cold out - really cold.  We need something warm... how about yummy mix of sauted veggies in a little broth?  It's kind of a one pot dinner - a less soupy stew.  Chunks of tender fennel, bright green beans and creamy chick peas.  Done.  Here's how to make: What's for DINNER!

Braised Fennel, Green Beans and Chick Peas
Ingredients:
1/4 sliced onion
1 fennel bulb, quartered and sliced into 1/4 - 1/2" slices
1 handful of green beans, cut into thirds
1 can chick peas
few big slugs of chicken broth
Optional: turkey bacon bits (I had some leftover from another recipe - so I thought I'd use them up, I know, I know - not 100% meat free)
olive oil
salt
pep

Braised Fennel:
Heat a glug of olive oil in a heavy stock pot.  I like to use my 8 quart pot because it's wide and there is a lot of pan surface area for the veggies to brown - not steam.  Browning the veggies will add a lot of flavor to the dish.  Pop in your sliced onion, season with salt and pepper and swirl around until the onion begins to brown, a couple of minutes.  Pop in your fennel - brown with the onion for a few minutes.  Pop in your green beans and swirl around with the rest of the ingredients, don't let them get mushy - you want crisp green beans.  (Here's the time to add your optional turkey bacon bits - I had about a tablespoon.) Deglaze with about a cup of chicken stock.  Simmer for about 5-10 minutes.  Drain your chick peas and pour them on top of your veggies.  Bring back to a simmer and serve it up.  Sprinkle with a little of parmigiano and black pepper.

Toast:
To round out the meal I serve it with parmigiano toast.  Slice a nice baguette or ciabatta and sprinkle with a couple of drops of olive oil, a dusting of parmigiano and a dash of pepper.  Bake at 400 for a few minutes - watch closely, don't let it burn!!!