Garbanzos with Fennel

Total Time

9 Hours 30 Minutes

Servings

6

Ingredients

• 1 1/2 cups dry chickpeas
• 10 cups vegetable stock
• 4 cloves finely chopped garlic
• 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

Instructions

1. Place the chickpeas 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 finely chopped garlic and the red pepper flakes.
3. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until beans are tender.
4. 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.
5. Remove from heat, and set aside.
6. Mix the fennel and onions into the pot with the chickpeas. Season with salt. Continue cooking for 15 minutes.
7. Mix in the tomatoes, basil, and peas, and continue cooking for 5 minutes, until peas are tender.
8. Serve hot.