Garbanzos with Fennel Good Recipes

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Garbanzos with Fennel

"This delicious stew is hearty in texture but as an alternative sensitive in flavor. Fresh or frozen peas may be used."

Ingredients :

1 1/2 cups dry garbanzo beans
10 cups vegetable stock
four cloves garlic, minced
1/2 teaspoon crushed crimson pepper flakes
1 teaspoon vegetable oil
2 kilos tomatoes, chopped
1 cup sparkling basil leaves, chopped
2 pounds clean fennel bulbs, trimmed and chopped
2 medium onions, chopped
half of teaspoon salt
1 cup sparkling shelled inexperienced peas

Instructions :

Prep : 25M	Cook : 6M	Ready in : 9H30M

Place the garbanzo beans in a pot with enough water to cover, and soak 8 hours, or in a single day. Drain and rinse.
In a massive pot, stir collectively the soaked beans and vegetable inventory. Mix in 2 cloves minced garlic and the purple pepper flakes. Bring to a boil, reduce warmness to low, and simmer forty five mins, or till beans are soft.
Heat the oil in a skillet over medium heat. Place the ultimate garlic, tomatoes, and basil inside the skillet, and cook 2 minutes, or just till the basil is wilted. Remove from warmth, and set aside.
Mix the fennel and onions into the pot with the garbanzo beans. Season with salt. Continue cooking 15 minutes. Mix within the tomatoes, basil, and peas, and continue cooking five minutes, until peas are soft. Serve warm.

Notes :

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