6 Servings 65 min Cook
7 Medium whole (2-3/5" dia) Tomatoes
4 Bulb Fennel
4 Cloves, minced Garlic
1 1/2 Cup Chickpeas
1 Tsp Vegetable Oil
48 Leaf, whole Basil
1 Cup Peas
1/2 Tsp Salt
10 Cup Vegetable Broth
2 Medium (2-1/2" dia) Onions
PREPARATION: Mince garlic cloves, then chop tomatoes, onions, and basil leaves.
Trim and chop fennel bulbs.
Place the garbanzo beans in a pot with enough water to cover, and soak 8 hours, or overnight.
Drain and rinse.
In a large pot, stir together the soaked beans and vegetable stock.
Mix in 2 cloves minced garlic and the red pepper flakes.
Bring to a boil, reduce heat to low, and simmer 45 minutes, or until beans are tender.
Heat the oil in a skillet over medium heat.
Place the remaining garlic, tomatoes, and basil in the skillet, and cook 2 minutes, or just until the basil is wilted.
Remove from heat, and set aside.
Mix the fennel and onions into the pot with the garbanzo beans.
Season with salt.
Continue cooking 15 minutes.
Mix in the tomatoes, basil, and peas, and continue cooking 5 minutes, until peas are tender.