Roasted Fennel With Chickpeas

Recipe by Charlotte J
READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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