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Garbanzos with Fennel


"This delicious stew is hearty in texture but rather delicate in flavor. Fresh or frozen peas may be used."
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9 h 30 m servings 309 cals
Original recipe yields 6 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 12
  1. 16 Ratings

Most helpful positive review

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...

Most helpful critical review

I wanted to like it but the fennel was too overpowering.

Most helpful
Most positive
Least positive

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...

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...

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 re...

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...

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...

Very different, but totally interesting. At first I was not sure what to expect, but it turned out well. This recipe is great as is, and for me is an absolute keeper.

This was my first time cooking fennel, which I got from my CSA, and I was unsure if I would like it. I used canned garbanzos, so I used just a quart of (homemade) veggie broth and there was plen...