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

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Recipe Summary

prep:
25 mins
cook:
1 hr 5 mins
additional:
8 hrs
total:
9 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

309 calories; protein 15.2g 30% DV; carbohydrates 55.2g 18% DV; fat 5.2g 8% DV; cholesterolmg; sodium 755.1mg 30% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/25/2005
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 enjoy even one of these ingredients, they would not like this soup. I found that 1 cup chopped fresh basil is equal to about four ounces. Be sure to chop the fennel and the onion; being lazy here makes the soup look rather sloppy (this happened to me). Also, this soup makes 17 cups, so the 6 servings is a generous estimate. (Per 1 cup, there are 125 calories, 2 g fat, 21 g carb, 6 g fiber and 6 g protien). Read More
(39)

Most helpful critical review

Rating: 2 stars
11/06/2013
I wanted to like it but the fennel was too overpowering. Read More
(1)
17 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/25/2005
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 enjoy even one of these ingredients, they would not like this soup. I found that 1 cup chopped fresh basil is equal to about four ounces. Be sure to chop the fennel and the onion; being lazy here makes the soup look rather sloppy (this happened to me). Also, this soup makes 17 cups, so the 6 servings is a generous estimate. (Per 1 cup, there are 125 calories, 2 g fat, 21 g carb, 6 g fiber and 6 g protien). Read More
(39)
Rating: 5 stars
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 sautéed the onions, red pepper and fennel for a few minutes in a little olive oil, then added 4 cups of veg broth and simmered for 15. I added the canned beans (juice and all) and the tomato/garlic/basil mixture and finished for 5 minutes. Not only does this work well, it takes far less time and planning! I'll make this again for my vegetarian friends. Read More
(34)
Rating: 5 stars
12/03/2006
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 reviewers that you wouldn't like this if you didn't like fennel--I thought the flavors blended seamlessly with no one taste standing out. However if you don't have fresh basil and/or fennel don't even think about substituting dried; it wouldn't even be close to the same stew. Read More
(13)
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Rating: 4 stars
07/19/2006
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 complemented each other especially the fennel and peas. Oh to save time I used canned chick peas and I also added a little V8 tomato juice for more flavor. Thanks Ornery! Read More
(11)
Rating: 4 stars
02/23/2011
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 required bite to try it). My first time cooking with fennel and found a youtube video easily on how to cut it up. I bought fresh basil and am glad I did it was wonderful! This is a perfect addition as a side to a meat or alone with bread. Read More
(7)
Rating: 4 stars
08/28/2011
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 bowl. Read More
(5)
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Rating: 5 stars
05/11/2010
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 smoky flavor. I can't wait to make this for my Bible study group! Read More
(4)
Rating: 5 stars
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. Read More
(3)
Rating: 4 stars
08/21/2014
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 plenty of liquid for a stew-like feel. I also sauteed the fennel and onions before putting them in the pot. The recipe didn't list pepper but I used generous amounts of both salt and pepper as I was using homemade broth and fresh tomatoes. Overall I liked this OK although it didn't wow me with deliciousness. I'm pondering sprinkling some parm. cheese to give it a little something extra. Oh and I served it with brown rice. Read More
(2)
Rating: 2 stars
11/06/2013
I wanted to like it but the fennel was too overpowering. Read More
(1)