Stewed Garbanzos With Fennel Root and Tomatoes Recipe

Name: Stewed Garbanzos With Fennel Root and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups dried garbanzo beans; 10 cups water; 4 garlic cloves, minced; ½ teaspoon red chili pepper flakes; 2 lbs fresh fennel; 2 onions, chopped; ½ teaspoon salt; 2 lbs fresh tomatoes, chopped; 1 cup fresh basil, chopped; 1 cup peas

Servings: persons

1 ½ cups dried garbanzo beans
10 cups water
4 garlic cloves, minced
½ teaspoon red chili pepper flakes
2 lbs fresh fennel
2 onions, chopped
½ teaspoon salt
2 lbs fresh tomatoes, chopped
1 cup fresh basil, chopped
1 cup peas

1
Sort and rinse the beans and cover with plenty of water.
2
Soak for several hours or overnight.
3
Drain and rinse the beans and place in a stockpot with 10 cups of water, 2 of the garlic cloves, and the chili flakes.
4
Bring to a boil, reduce heat and simmer for 45 minutes.
5
Beans should be barely tender.
6
Trim leaf portion from fennel roots.
7
Cut in half, then coarsely chop.
8
When beans are done, add fennel to the pot along with the onions and salt.
9
Simmer for 15 minutes.
10
Meanwhile, cook the tomatoes with the remaining garlic and the basil in a small skillet over medium heat just long enough to wilt the basil.
11
Add to the pot along with the peas.
12
Simmer 5 more minutes, until everything is heated through.
13
Serve hot.

386

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 10 ingredients. The key ingredients include: 1 ½ cups dried garbanzo beans, 10 cups water, 4 garlic cloves, minced, ½ teaspoon red chili pepper flakes, and more.

Yes, Stewed Garbanzos With Fennel Root and Tomatoes falls under the Soups & Stews 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.

Stewed Garbanzos With Fennel Root and Tomatoes

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