Garbanzos with Fennel

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  7 medium whole (2-3/5" dia) or 861g

• Fennel

  Bulb, raw

  4 bulb or 936g

• Garlic

  Raw

  4 cloves, minced or 12g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 ½ cup or 300g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• 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

• Onions

  Raw

  2 medium (2-1/2" dia) or 220g

Directions

1. PREPARATION: Mince garlic cloves, then chop tomatoes, onions, and basil leaves. Trim and chop fennel bulbs.
2. Place the garbanzo beans in a pot with enough water to cover, and soak 8 hours, or overnight. Drain and rinse.
3. 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.
4. 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.
5. 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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