Best 7 Chickpeas And Fennel With Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chickpeas and fennel with rice is a flavorful and versatile dish that can be enjoyed for lunch or dinner. With its vibrant combination of flavors and textures, this dish is sure to be a hit with your family and friends. The chickpeas and fennel provide a hearty and nutritious base, while the rice adds a light and fluffy texture. This dish can be easily customized to your liking, making it a great option for those with dietary restrictions or preferences. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, chickpeas and fennel with rice is a delicious and satisfying choice.

Here are our top 7 tried and tested recipes!

INSTANT POT FENNEL, CHICKPEA, AND BROWN RICE STEW



Instant Pot Fennel, Chickpea, and Brown Rice Stew image

This Instant Pot Chickpea and Brown Rice Stew is a complete, balanced meal and is so simple - just add all the ingredients to the Instant Pot and dinner will be waiting for you! Healthy, vegan, gluten-free, oil-free, nut-free, and soy-free.

Provided by Nisha Vora

Categories     Dinner

Time 50m

Number Of Ingredients 16

1 cup (200g) dried chickpeas, soaked overnight*
1 large yellow onion, (diced)
1 large fennel bulb with fronds**
4 garlic cloves, (finely chopped)
1 handful of fresh thyme sprigs, (leaves stripped)
4 cups (950 mL) vegetable broth
1 1/4 cups long-grain brown rice ((about 8 ounces, or 225g))
1/2 teaspoon red pepper flakes
2 bay leaves
1 1/2 teaspoons kosher salt + more to taste
Freshly cracked black pepper to taste
1 (14.5-ounce / 410g) can crushed tomatoes
1 (8-ounce / 227g) can tomato sauce
3 to 4 large handfuls of baby spinach or kale ((or other greens of choice), chopped roughly)
1 - 1 1/2 tablespoons fresh lemon juice
1/2 cup Italian flat-leaf parsley, (finely chopped)

Steps:

  • Pour the vegetable broth into the Instant Pot. Add the soaked and drained chickpeas, onions, fennel, garlic, whole thyme leaves, broth, brown rice, red pepper flakes, bay leaves, salt, and pepper. Stir to combine.
  • Pour the crushed tomatoes and tomato sauce on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top (this prevents the tomatoes from blocking the Instant Pot's heat sensory and burning).
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
  • Once the 12-minute timer has completed and beeps, allow a natural pressure release for 10 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
  • Open the pot and stir in the greens and lemon juice. Select the Sauté́ setting and cook for 2 to 4 minutes, or until the greens are wilted and the stew has slightly thickened. Season to taste with additional salt and black pepper as needed. Transfer stew to individual bowls and garnish with the chopped parsley and the reserved fennel fronds. Store leftovers in the fridge for up 5 to 6 days.

Nutrition Facts : Calories 363 kcal, Carbohydrate 69 g, Protein 17 g, Fat 4 g, SaturatedFat 1 g, Sodium 834 mg, Fiber 17 g, Sugar 17 g, UnsaturatedFat 3 g, ServingSize 1 serving

VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES



Vegetarian Sheet Pan Dinner with Chickpeas and Veggies image

Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 14

2 (15 ounce) cans chickpeas, rinsed and drained
½ butternut squash - peeled, seeded, and cut into 1-inch pieces
1 onion, diced
1 sweet potato, peeled and cut into 1-inch cubes
2 large carrots, cut into 1 inch pieces
3 medium russet potatoes, cut into 1-inch pieces
3 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground fennel seeds
1 teaspoon dried rubbed sage
2 green onions, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
  • Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
  • Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
  • Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 49.8 g, Fat 6.2 g, Fiber 8.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 541.5 mg, Sugar 5.8 g

CHICKPEA AND FENNEL RATATOUILLE



Chickpea and Fennel Ratatouille image

This ratatouille with chickpeas and fennel is among the best I've ever made. It's a recipe for what you might call A Vegan Day. Being a vegan is not my point, and anyway, it's as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan. When fruits and vegetables are at their best, they give you insight into how the vegan thing can work for you, if only for a day. And given a moderate degree of freshness, most conventional vegetables from ordinary supermarkets can be made to taste good when gardens go dormant.

Provided by Mark Bittman

Categories     dinner, lunch, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 pound eggplant (smaller is better), peeled if you like, and cut into large chunks
3/4 pound zucchini, cut into large chunks
1 pound Roma (plum) tomatoes, cored and chopped, or 1 28-ounce can, drained
1 onion, sliced
2 red or yellow bell peppers, cored, seeded and sliced
1 fennel bulb (about 1 pound), trimmed and cut into large chunks
5 garlic cloves, halved
1 teaspoon salt, more to taste
Black pepper to taste
1/4 cup olive oil
3 cups cooked or canned chickpeas, drained
1 tablespoon chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley

Steps:

  • Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
  • Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
  • Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 19 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 901 milligrams, Sugar 20 grams

CHICKPEAS AND FENNEL WITH RICE



Chickpeas and Fennel With Rice image

Subtle and fresh, this has a gentle but memorable flavour. Contains lots of fibre and vitamin C. It is hearty but not heavy. And it's easy! The cooking time includes the time for soaking rice, so if you do not prepare it this way, you can save some time.

Provided by Elise and family

Categories     Beans

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 medium fennel bulb, chopped in one inch pieces
1 (19 ounce) can chickpeas
1 big garlic clove, diced with centre removed
2 tablespoons olive oil
1/8 teaspoon garam masala
fennel, tops chopped
salt and pepper
1/2 cup rice
1 cup water

Steps:

  • Soak rice in pot for ten minutes in enough water to cover. When ten minutes are up, rinse the rice and add 1 cup fresh water. Cover and bring to a boil, then set on low heat to simmer for 8-9 minutes.
  • While rice cooks, chop fennel bulb and put in pan with olive oil. Cook on medium heat until fennel begins to soften.
  • Add chopped garlic, chickpeas, salt and pepper.
  • When rice is finished cooking, turn off burner under rice and leave, covered, for ten minutes more (makes it fluffy).
  • Add garam masala to chickpeas and fennel for remaining five minutes of cooking, while the rice is sitting, and add fresh fennel tops (the feathery parts) near the end of cooking (just to warm them up).
  • Serve side by side on big plates, and enjoy!

CHICKPEA, BARLEY, AND FETA SALAD



Chickpea, Barley, and Feta Salad image

Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.

Provided by Dawn Perry

Yield Makes 4 servings

Number Of Ingredients 10

8 ounces green beans, halved crosswise
Kosher salt
1 cup pearled, hulled, or hull-less barley
1 teaspoon olive oil
1/4 cup raw sunflower seeds
1 15.5-ounce can chickpeas, rinsed
4 ounces feta, crumbled
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
Toasted Spice Vinaigrette

Steps:

  • Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
  • Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
  • Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
  • Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

RICE WITH CHICKPEAS



Rice With Chickpeas image

This is a favorite of mine, and my friends really like it. The fried chickpeas have a firmer texture than boiled ones. The original recipe that I have calls for making everything from scratch, even the tomato sauce that you top it with! I save time by getting canned chickpeas. Sometimes I prepare it without garlic as an unobtrusive side dish.

Provided by Valeria

Categories     Rice

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

12 ounces canned chick-peas, drained
olive oil (for frying)
3 garlic cloves, finely chopped
1 1/3 cups short-grain brown rice
2 1/2 cups chicken stock or 2 1/2 cups water
tomato sauce, for serving
chopped fresh herb (to garnish)

Steps:

  • Cover chickpeas with water and simmer 10-15 minutes or until just tender.
  • Meanwhile, prepare the rice. In a saucepan, heat 2 tablespoons of oil. Add garlic and fry 2 minutes. Stir in rice and stir-fry 3 to 4 minutes, then stir in 1-1/4 cups stock or water. Simmer 10 minutes, then add another 1-1/4 cups stock or water. Continue cooking 10 to 12 minutes or until liquid is absorbed and rice is tender.
  • Drain chickpeas. In a skillet, pour enough oil to just cover the bottom. Add chickpeas and fry, stirring frequently, until golden-brown. Remove chick peas with slotted spoon and stir into rice.
  • Serve topped with tomato sauce.

Nutrition Facts : Calories 265.3, Fat 3, SaturatedFat 0.6, Cholesterol 3, Sodium 331.5, Carbohydrate 50.3, Fiber 4.2, Sugar 1.6, Protein 8.9

WARM CHICKPEA, FENNEL & PEPPER SALAD



Warm chickpea, fennel & pepper salad image

A vibrant salad that tastes delicious either hot and cold

Provided by Ruth Watson

Categories     Lunch, Side dish, Snack

Time 1h

Number Of Ingredients 14

2 large red peppers
2 tbsp olive oil
1 medium red onion , chopped into small dice
1 large shallot , finely sliced
2 garlic cloves , crushed and finely chopped
1 small bulb fennel , chopped into small dice
1 sprig of fresh rosemary
1 bay leaf
1 tsp vegetable bouillon powder
2 x 410g cans chickpea , drained and rinsed
zest of 1 lemon , finely chopped
20g packet (or a large a large handful) flatleaf parsley , chopped
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil

Steps:

  • For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
  • Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
  • Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
  • Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
  • Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.

Nutrition Facts : Calories 342 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 1.25 milligram of sodium

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different spices and herbs. There are many different ways to flavor chickpeas and fennel, so find a combination that you enjoy.
  • Cook the chickpeas and fennel until they are tender, but not mushy. You want them to retain their shape and texture.
  • Serve the dish with a side of rice or bread. This will help to soak up the flavorful sauce.

Conclusion:

Chickpeas and fennel with rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chickpeas. With its combination of flavors and textures, this dish is sure to please everyone at your table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #healthy     #main-dish     #beans     #vegetables     #easy     #low-fat     #vegetarian     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #chick-peas-garbanzos     #egg-free     #healthy-2     #free-of-something     #low-in-something     #number-of-servings

Related Topics