Garbanzos with Fennel Recipe - Allrecipes.com
Garbanzos with Fennel Recipe
  • READY IN 9+ hrs

Garbanzos with Fennel

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT

Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr 5 mins
  • READY IN 9 hrs 30 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2005

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 enjoy even one of these ingredients, they would not like this soup. I found that 1 cup chopped fresh basil is equal to about four ounces. Be sure to chop the fennel and the onion; being lazy here makes the soup look rather sloppy (this happened to me). Also, this soup makes 17 cups, so the 6 servings is a generous estimate. (Per 1 cup, there are 125 calories, 2 g fat, 21 g carb, 6 g fiber and 6 g protien).

 
Most Helpful Critical Review
Sep 21, 2008

I really wanted to like this dish, but I have to say that it was disappointing in all respects. The fennel was over-powering, there was no depth to the flavors, and ingredients seemed to be added simply for color, not for its flavor influence. End result? Make this one as a "flush".

 
Nov 15, 2007

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 sautéed the onions, red pepper and fennel for a few minutes in a little olive oil, then added 4 cups of veg broth and simmered for 15. I added the canned beans (juice and all) and the tomato/garlic/basil mixture and finished for 5 minutes. Not only does this work well, it takes far less time and planning! I'll make this again for my vegetarian friends.

 
Dec 03, 2006

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 reviewers that you wouldn't like this if you didn't like fennel--I thought the flavors blended seamlessly, with no one taste standing out. However, if you don't have fresh basil and/or fennel, don't even think about substituting dried; it wouldn't even be close to the same stew.

 
Jul 19, 2006

I agree with previous reviewer - if you don't like fennel, garbanzo beans or basil, you are not going to like this. Fortunately, I do, and I liked this alot. I was surprised how well the flavors complemented each other, especially the fennel and peas. Oh, to save time I used canned chick peas, and I also added a little V8 tomato juice for more flavor. Thanks, Ornery!

 
Feb 23, 2011

I love this! It has such a nice home-made taste, and something that I'd pay for at a restaurant. It did make too much though, so I'll half it next time since my kids won't eat this (only the required bite to try it). My first time cooking with fennel and found a youtube video easily on how to cut it up. I bought fresh basil and am glad I did, it was wonderful! This is a perfect addition as a side to a meat or alone with bread.

 
Aug 28, 2011

Yum. Very tasty. I didn't follow the exact portions, and it turned out really easy. I used canned chick peas and tomatoes, and leeks instead of onion. Also served with a scoop of rice in the bowl.

 
May 11, 2010

Altered the recipe slightly by adding more garlic, reducing broth, and using canned tomatoes (which have more flavor than fresh this time of year). I also added a small quantity of ham to add a smoky flavor. I can't wait to make this for my Bible study group!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 55.2 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 16 g
  • 64%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 755 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Curried Quinoa with Garbanzos and Peppers

This curried quinoa uses ingredients commonly found in the pantry.

Mussels in a Fennel & White Wine Broth

See how to make mussels cooked in a fennel and white wine broth.

Ham and Beans

Great Northern beans are simmered with ham, onion, brown sugar, and spices.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States