Roasted Fennel With Chickpeas

Charlotte J's Note:

Chickpeas!! I'm posting recipes from a book I found. Source: Hummus by Avner Laskin

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 2 cups dry chickpeas
• 8 cups cold water
• 1 teaspoon baking powder
• 4 medium fennel bulbs
• 1 cup white wine
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1/2 teaspoon white pepper, fresh ground
• 2 oranges, peeled
• 3 tablespoons fresh lemon juice

Directions:

1. Soak chickpeas overnight in 8 cups of cold water.
2. Drain the peas, rinse, and transfer to a large pot.
3. Add the other 8 cups of water, baking powder and bring to a boil.
4. Reduce to low and cook uncovered for 1 1/2 hours or until peas are soft.
5. Drain and place in a large bowl.
6. Preheat the oven to 300 degrees.
7. Slice the fennel lengthwise into thin strips and lay in a deep pan.
8. Add wine, oil, garlic, salt and white pepper, and mix well with a wooden spoon.
9. 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.
10. As this bakes, separate the oranges into sections, and remove the membrane from each section using a paring knife.
11. Transfer the roasted fennel to the bowl with the chickpeas and mix well.
12. Add orange sections, lemon juice, and more salt and white pepper to taste.

Reviews

[PaulaG]

I love the sweetness of roasted fennel and knew this would be a hit. The chickpeas had been precooked and frozen. They defrosted overnight in the refrigerator and were stirred into the roasted fennel prior to serving. I did find that 300 degrees was to low to roast the fennel. After about 30 minutes the oven finally got dumped to about 375 degrees. The dish was served as a main course with cubed feta cheese and puppodums on the side. Made for Newest Zaar Tag.