garbanzos with fennel

Ingredients

• Servings: 6
• 1 1/2 cups dry garbanzo beans
• 10 cups vegetable stock
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon vegetable oil
• 2 pounds tomatoes, chopped
• 1 cup fresh basil leaves, chopped
• 2 pounds fresh fennel bulbs, trimmed and chopped
• 2 medium onions, chopped
• 1/2 teaspoon salt
• 1 cup fresh shelled green peas

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 9 hrs 30 mins


• place the garbanzo beans in a pot with enough water to cover, and soak 8 hours, or overnight. drain and rinse.
• 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.
• 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.
• 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.