Chickpeas And Fennel With Rice Recipes

FENNEL AND CHICKPEA STEW

Steps:

• Heat the olive oil in a large deep skillet. Sauté the fennel, garlic and onion over medium heat for 15- 20 minutes or until the fennel is soft and caramelized. Season with salt and pepper
• Add the canned tomatoes, Herbes de Provence, Aleppo pepper and water. Bring to a boil, cover and and the reduce heat. Simmer for 15 minutes
• Add the chickpeas, olives and capers (if using) and continue cooking, uncovered, for an additional 5-10 minutes
• Sprinkle with chopped parsley before serving

CHICKPEAS AND RICE

Steps:

• Cook water, rice, thyme, and bay leaf and set aside.
• Heat olive oil and half of the butter in a skillet and then add chickpeas.
• When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
• Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
• Remove from heat and mix rice and chickpeas together until rice is a golden color.
• Mix in remaining butter (cubed) and Parmesan cheese.

INSTANT POT FENNEL, CHICKPEA, AND BROWN RICE STEW

Steps:

• Pour the vegetable broth into the Instant Pot. Add the soaked and drained chickpeas, onions, fennel, garlic, whole thyme leaves, broth, brown rice, red pepper flakes, bay leaves, salt, and pepper. Stir to combine.
• Pour the crushed tomatoes and tomato sauce on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top (this prevents the tomatoes from blocking the Instant Pot's heat sensory and burning).
• Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
• Once the 12-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
• Open the pot and stir in the greens and lemon juice. Select the Sauté́ setting and cook for 2 to 4 minutes, or until the greens are wilted and the stew has slightly thickened. Season to taste with additional salt and black pepper as needed. Transfer stew to individual bowls and garnish with the chopped parsley and the reserved fennel fronds. Store leftovers in the fridge for up 5 to 6 days.

FENNEL RICE

Steps:

• Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
• Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

VEGAN CURRIED RICE WITH CHICKPEAS RECIPE

Steps:

• To begin making the Vegan Curried Rice with Chickpeas Recipe, heat a pressure cooker with oil. Add the ginger garlic and fry till soften. Add the fennel seeds as well. Saute for 10 more seconds
• Add the soaked and washed rice, curry powder salt and stock pressure cook for 4 whistle till the rice is done.
• Remove and mix well add the chickpeas as well and check for salt. Add chopped coriander leaves and serve.
• Serve the Vegan Curried Rice with Raisins and Chickpeas Recipe along with salads or Tomato Onion Cucumber Raita Recipe by the side.

CHICKPEAS AND FENNEL WITH RICE

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!

CHICKPEA RICE PULAO WITH VEGGIES AND PULAO/BIRYANI MASALA

Steps:

• In a small skillet, dry roast all the whole spices through cloves over medium-low heat until they get fragrant and coriander seeds change color. (do not brown). Stir occasionally. This will take 1 to 3 minutes . Cool, transfer to a spice grinder and grind with the cinnamon and nutmeg. Keep aside or store in an airtight container. makes about 3 Tablespoons, half of which will be used for the pulao.
• Soak the basmati rice in water for about 15 minutes (the next few steps take that much time, so no planning needed).
• Heat oil in a pressure cooker over medium heat (IP on saute). Add cumin seeds and cook for a minute or until fragrant.
• Add onions, a generous pinch of salt and a generous pinch of sugar and cook until golden. 5 to 7 minutes. Add ginger, garlic, turmeric, cayenne, pulao masala and mix well. Cook for few seconds or until very fragrant. Add tomatoes and a tbsp of water and cook until the tomatoes are saucy. Mash the larger pieces. about 5 minutes.
• Add the vegetables, chickpeas and salt and mix well. Cook for a minute.
• Drain the rice, add to the pressure cooker. Add scant 1.5 cups of water and mix well. Close the lid and cook for 1 to 3 minute on Manual in Instant Pot (or cook for 1 whistle) - Depends on the type/brand of rice.
• Let the pressure release naturally. Add a dash of lemon juice and fluff. Taste and adjust salt if needed and mix. Garnish with cilantro and chopped mint. Serve with non dairy yogurt, raita, pickle or mango/mango salsa

WARM CHICKPEA, FENNEL & PEPPER SALAD

Steps:

• For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
• Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
• Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
• Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
• Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.

FENNEL AND CHICKPEA SALAD

Steps:

• Toss fennel, chickpeas, celery, and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan.