Roasted Fennel With Chickpeas Recipe

Name: Roasted Fennel With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak chickpeas overnight in 8 cups of cold water.
2
Drain the peas, rinse, and transfer to a large pot.
3
Add the other 8 cups of water, baking powder and bring to a boil.
4
Reduce to low and cook uncovered for 1 1/2 hours or until peas are soft.
5
Drain and place in a large bowl.
6
Preheat the oven to 300 degrees.
7
Slice the fennel lengthwise into thin strips and lay in a deep pan.
8
Add wine, oil, garlic, salt and white pepper, and mix well with a wooden spoon.
9
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.
10
As this bakes, separate the oranges into sections, and remove the membrane from each section using a paring knife.
11
Transfer the roasted fennel to the bowl with the chickpeas and mix well.
12
Add orange sections, lemon juice, and more salt and white pepper to taste.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups dry chickpeas, 8 cups cold water, 1 teaspoon baking powder, 4 medium fennel bulbs, and more.

Yes, Roasted Fennel With Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fennel With Chickpeas

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