Fennel, artichoke, potato and kalamata olive stew

Ingredients

• 7 tbsp extra-virgin olive oil
• 1 large fennel bulb (400g), trimmed, fronds reserved, then cut lengthways into ½cm-thick slices
• 6 fat garlic cloves, peeled and thinly sliced
• 1½ tsp fine sea salt
• 150ml white wine
• 2 tsp sweet smoked paprika
• 400g tin chopped tomatoes
• 350g (2 medium large) potatoes, halved (or cut into 6 pieces, if large - not too many but geneours bite sized chunks)
• 400g tin chickpeas, drained
• 160g drained jarred artichokes
• 100g pitted kalamata olives
• 30g flat-leaf parsley, leaves and tender stalks, finely chopped
• Good baguette, to serve

Method

Put the oil in a large pot on a medium heat and, when hot, add the sliced fennel and cook, stirring occasionally, for 15 minutes, until coloured and softening. Stir in the garlic and salt, cook for five

Add the paprika, tomatoes, potatoes, chickpeas and 200ml water, then cover the pan and leave to cook for 20 minutes, until the potatoes are tender. Stir in the sliced artichokes, olives and 250ml water, cook for another five minutes, then take off the heat; add more water, if need be, to make it as stewy as you like it.

Stir through the chopped parsley, then serve in shallow bowls topped with the reserved fennel fronds, if you like, with a crusty baguette on the side.