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.
CRISPY GARBANZO BEANS
Provided by Daphne Brogdon
Time 13h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
- Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
- Preheat the oven to 400 degrees F.
- Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
- Let cool to room temp before serving.
STEWED GARBANZOS WITH FENNEL ROOT AND TOMATOES
Make and share this Stewed Garbanzos With Fennel Root and Tomatoes recipe from Food.com.
Provided by dicentra
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sort and rinse the beans and cover with plenty of water. Soak for several hours or overnight.
- Drain and rinse the beans and place in a stockpot with 10 cups of water, 2 of the garlic cloves, and the chili flakes.
- Bring to a boil, reduce heat and simmer for 45 minutes. Beans should be barely tender.
- Trim leaf portion from fennel roots. Cut in half, then coarsely chop.
- When beans are done, add fennel to the pot along with the onions and salt.
- Simmer for 15 minutes.
- Meanwhile, cook the tomatoes with the remaining garlic and the basil in a small skillet over medium heat just long enough to wilt the basil.
- Add to the pot along with the peas. Simmer 5 more minutes, until everything is heated through. Serve hot.
Nutrition Facts : Calories 299.6, Fat 3.8, SaturatedFat 0.4, Sodium 304.7, Carbohydrate 56.3, Fiber 17.6, Sugar 12.5, Protein 15
SIMPLE GARBANZOS
Steps:
- In a bowl, mix the garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper. Stir in the olive oil, and adjust seasonings to taste. Mix in the peas. Cover, and marinate in the refrigerator at least 1 hour.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 28.9 g, Fat 18.3 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.5 g, Sodium 631.5 mg, Sugar 1 g
GARBANZOS WITH FENNEL
This delicious stew is hearty in texture but rather delicate in flavor. Fresh or frozen peas may be used.
Provided by ORNERY
Categories Soup
Time 9h30m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 55.2 g, Fat 5.2 g, Fiber 16 g, Protein 15.2 g, SaturatedFat 0.6 g, Sodium 755.1 mg, Sugar 11.6 g
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