Garbanzos With Fennel Recipes
FENNEL AND CHICKPEA SALAD
This Fennel and Chickpea Salad is tossed in a light citrus vinaigrette & topped with parmesan. It's the perfect make-ahead salad for potlucks or lunches.
Provided by Platings and Pairings
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- Toss fennel, chickpeas, celery, and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan.
Nutrition Facts : Calories 206 kcal, Carbohydrate 7 g, Protein 6 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 250 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
GARBANZO BEANS WITH ESCAROLE AND FENNEL
This is from 365 Meatless Main dishes. To make this into a main dish, toss with 12 oz pasta. Posting for ZWT3.
Provided by dicentra
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper.
- Cook and stir until vegetables are soft, 3-4 minutes.
- Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes.
- Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes.
- Serve with lemon wedges.
CHICKPEA AND FENNEL RATATOUILLE
This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it's as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan. When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.
Provided by Mark Bittman
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
- Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
- Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 19 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 901 milligrams, Sugar 20 grams
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