Toomay125: Stewed Garbanzos with Fennel Root and Tomatoes

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Stewed Garbanzos with Fennel Root and Tomatoes

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 6 Preparation Time :0:00

Categories : stews vegan

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups garbanzo beans -- dried

chickpeas

10 cups water

4 cloves garlic -- minced

1/2 teaspoon dried red chili flakes

2 pounds fresh fennel root

2 medium onions -- coarsely chopped

1/2 teaspoon salt

2 pounds fresh tomatoes -- coarsely chopped

1 cup fresh basil leaves -- chopped

1 cup peas -- shelled

fresh or frozen

 

This nourishing stew is hearty in texture but rather delicate in flavor.

 

Serves 6.

 

Sort and rinse the beans and cover with plenty of water. Soak for

several hours or overnight. Drain and rinse the beans and place in a

stockpot with 10 cups water, 2 of the garlic cloves, and the chili

flakes. Bring to a boil, reduce heat, and simmer 45 minutes. Beans

should be barely tender.

 

Trim leaf portion from fennel roots. Cut in half, then coarsely chop.

When beans are done, add fennel to the pot along with the onion and

salt. Simmer for 15 minutes. 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. Add to the pot along with the peas.

Simmer 5 more minutes, until everything is heated through. Serve hot.

 

Recommended companion dishes:

Lemon Olive Salad (page 60) and crusty bread.

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 132

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 259 Calories; 4g Fat (13%

calories from fat); 13g Protein; 46g Carbohydrate; 0mg Cholesterol;

218mg Sodium

Food Exchanges: 2 Starch/Bread; 2 1/2 Vegetable; 1/2 Fat

 

NOTES : VEGAN

 

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