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My review
Garbanzos with Fennel
5
ORNERY
"This delicious stew is hearty in texture but rather delicate in flavor. Fresh or frozen peas may be used."
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Ingredients
9 h 30 m servings 309Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Place the garbanzo beans in a pot with enough water to cover, and soak 8 hours, or overnight. Drain and rinse.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 1216 Ratings
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Most helpful positive review
4/25/2005
The flavor was delicate, and I loved this soup. When I made it, I doubled the amount of garlic. I am a huge fan of fresh fennel, fresh basil, and garbonzo beans. However, if someone did not en...
Most helpful critical review
11/6/2013
I wanted to like it but the fennel was too overpowering.
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4/25/2005
The flavor was delicate, and I loved this soup. When I made it, I doubled the amount of garlic. I am a huge fan of fresh fennel, fresh basil, and garbonzo beans. However, if someone did not en...
11/15/2007
This soup is wonderful! I halved it and still had way plenty for 2 of us for 3 meals. I couldn't get dried garbanzos, so I used canned (1 large or 2 regular size). To accommodate this change, I ...
12/3/2006
Oh my goodness! This was so delicious, I'm almost at a loss for words. My boyfriend the soup junkie is my litmus test for soup recipes, and he loved this. I'm not sure I'd agree with other revie...
7/19/2006
I agree with previous reviewer - if you don't like fennel, garbanzo beans or basil, you are not going to like this. Fortunately, I do, and I liked this alot. I was surprised how well the flavors...
2/20/2011
I love this! It has such a nice home-made taste, and something that I'd pay for at a restaurant. It did make too much though, so I'll half it next time since my kids won't eat this (only the re...
8/28/2011
Yum. Very tasty. I didn't follow the exact portions, and it turned out really easy. I used canned chick peas and tomatoes, and leeks instead of onion. Also served with a scoop of rice in the...
5/6/2010
Altered the recipe slightly by adding more garlic, reducing broth, and using canned tomatoes (which have more flavor than fresh this time of year). I also added a small quantity of ham to add a...
11/12/2006
Very different, but totally interesting. At first I was not sure what to expect, but it turned out well. This recipe is great as is, and for me is an absolute keeper.
7/15/2014
This was my first time cooking fennel, which I got from my CSA, and I was unsure if I would like it. I used canned garbanzos, so I used just a quart of (homemade) veggie broth and there was plen...