Garbanzos with Fennel

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  7 medium whole or 861g

• Fennel

  Bulb, raw

  4 bulb or 936g

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  2 medium or 220g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  4 cup or 960g

• Basil

  Fresh

  48 leaf, whole or 24g

• Peas

  Green, raw

  1 cup or 145g

• Salt

  Table

  ½ tsp or 3g

• Vegetable Broth

  From bouillons. Low sodium

  10 cup or 2.4kg

• Olive oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Mince the garlic cloves, then chop the tomatoes, onions, and basil leaves. Trim and chop the fennel bulbs.
2. In a large pot, combine the chickpeas and vegetable stock. Add half of the minced garlic and bring to a boil. Reduce heat to low and simmer.
3. Heat the olive oil in a skillet over medium heat. Add the remaining garlic, tomatoes, and basil, and cook for 2 minutes, or until the basil is wilted. Remove from heat and set aside.
4. Add the fennel and onions to the pot with the garbanzo beans. Season with salt and continue cooking for 15 minutes. Stir in the tomatoes, basil, and peas, and cook for an additional 5 minutes, until the peas are tender.
5. Serve hot.

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