Garbanzos with Fennel

Garbanzos with Fennel

10
ORNERY 0

"This delicious stew is hearty in texture but rather delicate in flavor. Fresh or frozen peas may be used."

Ingredients

9 h 30 m {{adjustedServings}} servings 309 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Place the garbanzo beans in a pot with enough water to cover, and soak 8 hours, or overnight. Drain and rinse.
  2. 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.
  3. 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.
  4. 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.
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Reviews

10
  1. 14 Ratings

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The flavor was delicate, and I loved this soup. When I made it, I doubled the amount of garlic. I am a huge fan of fresh fennel, fresh basil, and garbonzo beans. However, if someone did not en...

This soup is wonderful! I halved it and still had way plenty for 2 of us for 3 meals. I couldn't get dried garbanzos, so I used canned (1 large or 2 regular size). To accommodate this change, I ...

Oh my goodness! This was so delicious, I'm almost at a loss for words. My boyfriend the soup junkie is my litmus test for soup recipes, and he loved this. I'm not sure I'd agree with other revie...