The gentle sweetness of slowly cooked onions and garlic blends beautifully with the robust flavor of tomatoes, for a super simple chickpea stew while feta cheese offers a nice salty bite for balance.
Warm the olive oil in the bottom of a Dutch oven set over medium heat. Stir in the onion, garlic, crushed red pepper, dried oregano and fennel. Sauté in the hot oil until fragrant and softened, about 8 minutes.
Pour in the diced tomatoes.
Pierce the cherry tomatoes with a paring knife, and then drop them in the Dutch oven.
Stir in the bone broth, and simmer about 40 minutes until thickened and fragrant. Stir in the chickpeas and continue cooking about 10 minutes further. Turn off the heat and adjust seasoning with fine sea salt.
Finishing the stew.
Ladle the stew into soup bowls and sprinkle with parsley, fresh oregano and feta. Serve with a squeeze of lemon and a swirl of extra virgin olive oil.