Slow Cooked Fennel with Olives and Sundried Tomatoes

Suvie’s even cooking temperatures can produce perfectly tender fennel that retains its shape and its pleasing toothsomeness. Here, fennel joins chickpeas and briny black olives, flavored with garlic, oregano, and a jar of sundried tomatoes packed in oil, which conveniently forms the foundation of the cooking liquid. Some jars include herbs or other flavorings, which are fine to use. This dish would make a sumptuous side for sous vide or grilled white fish; it would also pair well with lightly-dressed greens (try using the cooking liquid as the basis of a vinaigrette). Fennel is likewise delectable when slightly caramelized and meltingly tender, as in our Spring Vegetables Braised in Olive Oil.

Slow Cooked Fennel with Olives and Sundried Tomatoes

  • Servings: 4
  • Difficulty: 4 Hours and 30 Minutes
  • Print


  • 1 medium head fennel, stems removed, halved and sliced into 1” wide wedges
  • 1 (8-9 oz) jar sun dried tomatoes packed in oil, undrained
  • 2 cloves garlic, thinly sliced
  • ½ cup pitted black olives, roughly chopped
  • 1 (14 oz) can chickpeas, drained, reserve ½ cup liquid 
  • ¼ cup fresh oregano leaves, plus more for garnish


1) In a Suvie pan, mix all ingredients together with ½ cup reserved chickpea liquid or water, ½ tsp salt, and ¼ tsp ground black pepper. Nestle fennel at bottom of pan, ensuring wedges are covered with liquid. Insert pan into top zone of Suvie, fill reservoir, input settings, and cook now or schedule. 

My Cook > Slow Cook & Starch Settings

Low, 3 hours

Starch: 0 minutes

2) After the cook, remove pan from Suvie and season to taste with salt and pepper. Divide vegetables between 4 bowls, garnish with additional oregano if desired, and serve.


Nutritional Information per serving (4 servings per recipe): Calories 432, Total Fat 34g, Total Carbohydrates 30g, Total Sodium 573mg, Total Protein 8g

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