Best Garbanzos With Fennel Recipes

FENNEL AND CHICKPEA STEW

Fennel And Chickpea Stew image

Boost your veggie intake with this super flavorful fennel and chickpea stew. Seasoned with Herbes de Provence and just a touch of heat.

Provided by Vicky and Ruth

Categories Dinner

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

2 tbsp extra virgin olive oil
2 fennel bulbs, sliced thin
3 cloves garlic, minced
1 onion, sliced thin
1 tsp salt
1/8 tsp pepper
1-15 oz can diced tomatoes
1 tsp Herbes de Provence
1/2 tsp Aleppo pepper or red hot pepper flakes (or to taste)
1/2 cup water
1-15 oz can organic chickpeas, rinsed and drained
10 black cured olives, pitted
10 Kalamata olives, pitted
2-3 tbsp capers (optional)
Chopped parsley for garnish

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

Nutrition Facts : ServingSize 1 1/2 cups, Calories 254 calories, Sugar 9.5, Sodium 1335, Fat 12, SaturatedFat 1.7, UnsaturatedFat 9.7, Carbohydrate 33.4, Fiber 10.5, Protein 8.1

CHICKPEA AND FENNEL RATATOUILLE

Chickpea and Fennel Ratatouille image

This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it's as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan. When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.

Provided by Mark Bittman

Categories dinner, lunch, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
3/4 pound zucchini, cut into large chunks
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1 onion, sliced
2 red or yellow bell peppers, cored, seeded and sliced
1 fennel bulb (about 1 pound), trimmed and cut into large chunks
5 garlic cloves, halved
1 teaspoon salt, more to taste
Black pepper to taste
1/4 cup olive oil
3 cups cooked or canned chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley

Steps:

Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 19 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 901 milligrams, Sugar 20 grams

GARBANZO BEANS WITH ESCAROLE AND FENNEL

Garbanzo Beans With Escarole and Fennel image

This is from 365 Meatless Main dishes. To make this into a main dish, toss with 12 oz pasta. Posting for ZWT3.

Provided by dicentra

Categories One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
1/2 cup red onion, diced
1/2 cup fennel bulb, cored and chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
6 cups escarole, rinsed and drained
1 (19 ounce) can garbanzo beans, rinsed and drained
1/4 teaspoon salt
1 lemon, cut in 6 wedges

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.