Garbanzos with Fennel

This delicious stew is hearty in texture but rather delicate in flavor. Fresh or frozen peas may be used.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 309 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon vegetable oil
• ½ teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 2 medium onions, chopped
• 10 cups vegetable stock
• 1 ½ cups dry garbanzo beans
• 1 cup fresh shelled green peas
• 2 pounds tomatoes, chopped
• 1 cup fresh basil leaves, chopped
• 2 pounds fresh fennel bulbs, trimmed and chopped

Recipe Instructions

Step 1

Place the garbanzo beans in a pot with enough water to cover, and soak 8 hours, or overnight. Drain and rinse.

Step 2

In a large pot, stir together the soaked beans and vegetable stock. Mix in 2 cloves minced garlic and the red pepper flakes. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until beans are tender.

Step 3

Heat the oil in a skillet over medium heat. Place the remaining garlic, tomatoes, and basil in the skillet, and cook 2 minutes, or just until the basil is wilted. Remove from heat, and set aside.

Step 4

Mix the fennel and onions into the pot with the garbanzo beans. Season with salt. Continue cooking 15 minutes. Mix in the tomatoes, basil, and peas, and continue cooking 5 minutes, until peas are tender. Serve hot.