This stovetop stew leans into softness and ease, with greens, chickpeas and tiny pasta simmered in a light, savory broth until everything is tender and “stoupy.” The base starts with onions, fennel seeds, crushed red pepper and oregano gently cooked down in olive oil for depth, before the main ingredients are added and left to quietly come together. Just before serving, a dollop of sour cream brings a welcome tang, and a separate oregano and golden garlic oil is poured over the top to finish. The resulting stew is layered but unfussy; the steps create something warm, mellow and spoonable, with a nostalgic feel that makes it easy to love from the first bite.
Full Recipe
Author
Yotam Ottolenghi | 2026-02-11
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