ROASTED FENNEL WITH CHICKPEAS
Make and share this Roasted Fennel With Chickpeas recipe from Food.com.
Provided by Charlotte J
Categories Oranges
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak chickpeas overnight in 8 cups of cold water.
- Drain the peas, rinse, and transfer to a large pot.
- Add the other 8 cups of water, baking powder and bring to a boil.
- Reduce to low and cook uncovered for 1 1/2 hours or until peas are soft.
- Drain and place in a large bowl.
- Preheat the oven to 300 degrees.
- Slice the fennel lengthwise into thin strips and lay in a deep pan.
- Add wine, oil, garlic, salt and white pepper, and mix well with a wooden spoon.
- Spread the mixture evenly in the pan and bake for 45 minutes, or until the fennel is soft and has absorbed most of the liquid.
- As this bakes, separate the oranges into sections, and remove the membrane from each section using a paring knife.
- Transfer the roasted fennel to the bowl with the chickpeas and mix well.
- Add orange sections, lemon juice, and more salt and white pepper to taste.
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Tristan
[email protected]This recipe is a keeper! It's easy to make and the flavors are amazing. I've already made it twice and I plan on making it again soon.
Kaung Kaung
[email protected]This dish was a bit too oily for my taste. I think I would try roasting the fennel and chickpeas without the oil next time.
Gift Gabriel
[email protected]I'm not a big fan of chickpeas, but I really enjoyed this dish. The fennel and lemon-tahini sauce were so flavorful that I didn't even notice the chickpeas.
FuriousFrank99
[email protected]This dish is a great way to use up leftover fennel. I had some fennel that was starting to wilt and I didn't want to waste it. This recipe was a great way to use it up and it turned out really tasty.
Maa Sabee I
[email protected]I've made this dish several times and it's always a hit. The fennel and chickpeas are a great combination and the lemon-tahini sauce is delicious. I like to serve it with a side of roasted vegetables.
AL SAKIB
[email protected]This recipe was a bit bland for my taste. I think it could have used more seasoning or maybe a different sauce. The fennel and chickpeas were cooked well, but they just didn't have much flavor.
Johnson Young
[email protected]I love roasted fennel and this recipe is a great way to prepare it. The chickpeas add a nice touch of protein and the lemon-tahini sauce is the perfect finishing touch. I will definitely be making this dish again.
BLACK FREE FIRE
[email protected]This dish was easy to make and turned out great! The fennel and chickpeas roasted up beautifully and the flavors were delicious. I served it with a simple green salad and it was a perfect meal.
Alonzo Gutierrez
[email protected]I'm not usually a fan of fennel, but this dish changed my mind. The roasting process really brought out the flavor of the fennel and made it sweet and caramelized. The chickpeas were also a great addition, adding a bit of protein and texture. Overall
Rick Harter
[email protected]This roasted fennel and chickpeas dish was a delightful surprise! The combination of flavors was unique and delicious. The fennel was perfectly roasted, with a slight caramelized sweetness. The chickpeas added a nice nutty flavor and texture. I would