Garbanzos with Fennel

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

Step: 1

Place the garbanzo beans in a pot with enough water to cover, and soak 8 hours, or overnight. Drain and rinse.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 309 calories; protein 15.2g; carbohydrates 55.2g; fat 5.2g; sodium 755.1mg.

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