Best Roasted Fennel With Chickpeas Recipes

ROASTED FENNEL WITH CHICKPEAS

Roasted Fennel With Chickpeas image

Make and share this Roasted Fennel With Chickpeas recipe from Food.com.

Provided by Charlotte J

Categories Oranges

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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

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

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