Garbanzos With Fennel Recipes

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GARBANZO BEANS WITH ESCAROLE AND FENNEL



Garbanzo Beans With Escarole and Fennel image

This is from 365 Meatless Main dishes. To make this into a main dish, toss with 12 oz pasta. Posting for ZWT3.

Provided by dicentra

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1/2 cup red onion, diced
1/2 cup fennel bulb, cored and chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
6 cups escarole, rinsed and drained
1 (19 ounce) can garbanzo beans, rinsed and drained
1/4 teaspoon salt
1 lemon, cut in 6 wedges

Steps:

  • In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
  • Cook and stir until vegetables are soft, 3-4 minutes.
  • Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
  • Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
  • Serve with lemon wedges.

GARBANZOS WITH FENNEL



Garbanzos with Fennel image

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

Provided by ORNERY

Categories     Soup

Time 9h30m

Yield 6

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 308.8 calories, Carbohydrate 55.2 g, Fat 5.2 g, Fiber 16 g, Protein 15.2 g, SaturatedFat 0.6 g, Sodium 755.1 mg, Sugar 11.6 g

GARBANZOS WITH FENNEL



Garbanzos with Fennel image

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

Provided by ORNERY

Categories     Soup

Time 9h30m

Yield 6

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 308.8 calories, Carbohydrate 55.2 g, Fat 5.2 g, Fiber 16 g, Protein 15.2 g, SaturatedFat 0.6 g, Sodium 755.1 mg, Sugar 11.6 g

GARBANZOS WITH FENNEL



Garbanzos with Fennel image

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

Provided by ORNERY

Categories     Soup

Time 9h30m

Yield 6

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 308.8 calories, Carbohydrate 55.2 g, Fat 5.2 g, Fiber 16 g, Protein 15.2 g, SaturatedFat 0.6 g, Sodium 755.1 mg, Sugar 11.6 g

CHICKPEAS AND FENNEL WITH RICE



Chickpeas and Fennel With Rice image

Subtle and fresh, this has a gentle but memorable flavour. Contains lots of fibre and vitamin C. It is hearty but not heavy. And it's easy! The cooking time includes the time for soaking rice, so if you do not prepare it this way, you can save some time.

Provided by Elise and family

Categories     Beans

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 medium fennel bulb, chopped in one inch pieces
1 (19 ounce) can chickpeas
1 big garlic clove, diced with centre removed
2 tablespoons olive oil
1/8 teaspoon garam masala
fennel, tops chopped
salt and pepper
1/2 cup rice
1 cup water

Steps:

  • Soak rice in pot for ten minutes in enough water to cover. When ten minutes are up, rinse the rice and add 1 cup fresh water. Cover and bring to a boil, then set on low heat to simmer for 8-9 minutes.
  • While rice cooks, chop fennel bulb and put in pan with olive oil. Cook on medium heat until fennel begins to soften.
  • Add chopped garlic, chickpeas, salt and pepper.
  • When rice is finished cooking, turn off burner under rice and leave, covered, for ten minutes more (makes it fluffy).
  • Add garam masala to chickpeas and fennel for remaining five minutes of cooking, while the rice is sitting, and add fresh fennel tops (the feathery parts) near the end of cooking (just to warm them up).
  • Serve side by side on big plates, and enjoy!

GARBANZOS WITH FENNEL



Garbanzos with Fennel image

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

Provided by ORNERY

Categories     Soup

Time 9h30m

Yield 6

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 308.8 calories, Carbohydrate 55.2 g, Fat 5.2 g, Fiber 16 g, Protein 15.2 g, SaturatedFat 0.6 g, Sodium 755.1 mg, Sugar 11.6 g

GARBANZOS WITH FENNEL



Garbanzos with Fennel image

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

Provided by ORNERY

Categories     Soup

Time 9h30m

Yield 6

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 308.8 calories, Carbohydrate 55.2 g, Fat 5.2 g, Fiber 16 g, Protein 15.2 g, SaturatedFat 0.6 g, Sodium 755.1 mg, Sugar 11.6 g

GARBANZOS WITH FENNEL



Garbanzos with Fennel image

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

Provided by ORNERY

Categories     Soup

Time 9h30m

Yield 6

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 308.8 calories, Carbohydrate 55.2 g, Fat 5.2 g, Fiber 16 g, Protein 15.2 g, SaturatedFat 0.6 g, Sodium 755.1 mg, Sugar 11.6 g

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