Roasted Fennel Chickpeas Peppers And Grapes Recipes

ROASTED FENNEL AND PEPPERS

Roasted Fennel and Peppers image

Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

Steps:

Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED FENNEL WITH CHICKPEAS

Roasted Fennel With Chickpeas image

Make and share this Roasted Fennel With Chickpeas recipe from Food.com.

Provided by Charlotte J

Categories Oranges

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups dry chickpeas
8 cups cold water
1 teaspoon baking powder
4 medium fennel bulbs
1 cup white wine
1/4 cup extra virgin olive oil
2 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon white pepper, fresh ground
2 oranges, peeled
3 tablespoons fresh lemon juice

Steps:

Soak chickpeas overnight in 8 cups of cold water.
Drain the peas, rinse, and transfer to a large pot.
Add the other 8 cups of water, baking powder and bring to a boil.
Reduce to low and cook uncovered for 1 1/2 hours or until peas are soft.
Drain and place in a large bowl.
Preheat the oven to 300 degrees.
Slice the fennel lengthwise into thin strips and lay in a deep pan.
Add wine, oil, garlic, salt and white pepper, and mix well with a wooden spoon.
Spread the mixture evenly in the pan and bake for 45 minutes, or until the fennel is soft and has absorbed most of the liquid.
As this bakes, separate the oranges into sections, and remove the membrane from each section using a paring knife.
Transfer the roasted fennel to the bowl with the chickpeas and mix well.
Add orange sections, lemon juice, and more salt and white pepper to taste.

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