Stewed Garbanzos With Fennel Root and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is from 125 Meatless Main Dishes. I don't see any reason you couldn't use canned beans. Ingredients:
1 1/2 cups dried garbanzo beans |
10 cups water |
4 garlic cloves, minced |
1/2 teaspoon red chili pepper flakes |
2 lbs fresh fennel |
2 onions, chopped |
1/2 teaspoon salt |
2 lbs fresh tomatoes, chopped |
1 cup fresh basil, chopped |
1 cup peas |
Directions:
1. Sort and rinse the beans and cover with plenty of water. Soak for several hours or overnight.
2. Drain and rinse the beans and place in a stockpot with 10 cups of water, 2 of the garlic cloves, and the chili flakes.
3. Bring to a boil, reduce heat and simmer for 45 minutes. Beans should be barely tender.
4. Trim leaf portion from fennel roots. Cut in half, then coarsely chop.
5. When beans are done, add fennel to the pot along with the onions and salt.
6. Simmer for 15 minutes.
7. 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.
8. Add to the pot along with the peas. Simmer 5 more minutes, until everything is heated through. Serve hot.
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