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Roasted Fennel With Chickpeas

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“Chickpeas!! I'm posting recipes from a book I found. Source: Hummus by Avner Laskin”
READY IN:
1hr 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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