Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chickpeas and Fennel With Rice Recipe
    Lost? Site Map

    Chickpeas and Fennel With Rice

    Chickpeas and Fennel With Rice. Photo by Elise and family

    1/1 Photo of Chickpeas and Fennel With Rice

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Elise and family's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      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.
    2. 2
      While rice cooks, chop fennel bulb and put in pan with olive oil. Cook on medium heat until fennel begins to soften.
    3. 3
      Add chopped garlic, chickpeas, salt and pepper.
    4. 4
      When rice is finished cooking, turn off burner under rice and leave, covered, for ten minutes more (makes it fluffy).
    5. 5
      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).
    6. 6
      Serve side by side on big plates, and enjoy!

    Ratings & Reviews:

    • on July 17, 2009


      This is delicious and so easy to prepare. We love it! I am sending this recipe to several of my friends so they can enjoy it too. Be sure to cook the fennel slowly until it is quite soft and has released it's delicious flavor and aroma. Also, be sure to add plenty of the furry fronds at the end of the cooking time as they are loaded with flavor and vitamins.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chickpeas and Fennel With Rice

    Serving Size: 1 (570 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 653.8
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 2.2 g
    Cholesterol 0.0 mg
    Sodium 869.5 mg
    Total Carbohydrate 108.6 g
    Dietary Fiber 16.1 g
    Sugars 0.0 g
    Protein 18.1 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes