Garbanzos With Fennel Recipes

QUICK FENNEL AND GARBANZO BEANS SOUP

Steps:

• In a large soup pot, heat the olive oil over medium-high heat. Add the onion and sauté until soft and translucent, about 6-7 minutes. Add the fennel, carrots, garlic, thyme sprig, and a generous pinch of sea salt and pepper. Cook until the carrots begin to soften, about 10 minutes, stirring often. Add the green cabbage and cook 2 more minutes.
• Add the apple cider vinegar and let cook 2 minutes, while stirring. Add the vegetable broth and the garbanzo beans, lower the heat, and let simmer for 10-15 minutes, until the flavors are well blended and the vegetables are cooked, but still hold their shape. Remove from the heat. Add the spinach and the lemon juice. Season to taste with sea salt and pepper. Serve with crusty bread. Oh, my.

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

GARBANZO BEANS WITH ESCAROLE AND FENNEL

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

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.

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.