5.0
(8)
Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
Soak dry garbanzo beans in a bowl of water for 8-10 hours. Drain.
Step 2
In a large pot or dutch oven, heat oil over medium-high heat. Add onion and fennel and saute 2-3 minutes, stirring often. Turn heat to medium and cook for 5 more minutes or until tender.
Step 3
Add garlic, cook 2-3 more minutes.
Step 4
Add stock, water, spices and salt and the soaked chickpeas and bring to a boil. Cover and simmer on medium-low for 20 minutes or until chickpeas are tender. (If using canned chickpeas, drain and rinse and simmer 3 minutes.)
Step 5
Add pasta, bring to a boil, and when the pasta is about 1/2 way cooked, add the vegetables. (You don’t want to cook the veggies too long, or they will lose their beautiful green color)
Step 6
When pasta is cooked and veggies are just tender and bright green, stir in parsley and dill or tarragon.
Step 7
Add the lemon juice a tablespoon at a time, tasting.
Step 8
Adjust salt and pepper to taste.
Step 9
Serve in bowls and garnish with more tarragon, gremolata, grated Romano, chili flakes, or a dollop of sour cream. Croutons add a nice texture too.
Your folders
skinnyspatula.com
5.0
(41)
30 minutes
Your folders
bbc.co.uk
5.0
(6)
1 hours
Your folders
thegardengrazer.com
4.9
(10)
25 minutes
Your folders
foodnetwork.com
4.3
(189)
4 hours
Your folders
bonappetit.com
4.5
(15)
Your folders
cooking.nytimes.com
5.0
(809)
Your folders
cooking.nytimes.com
4.0
(754)
Your folders
theveganlarder.com
35 minutes
Your folders
taste.com.au
25 minutes
Your folders
vegetariantimes.com
Your folders
thegardengrazer.com
4.7
(6)
45 minutes
Your folders
taste.com.au
5.0
(2)
85 minutes
Your folders
taste.com.au
Your folders
americastestkitchen.com
4.8
(5)
Your folders
weightwatchers.com
20 minutes
Your folders
epicurious.com
3.8
(8)
Your folders
goodhousekeeping.com
55 minutes
Your folders
aheadofthyme.com
5.0
(2)
30 minutes
Your folders
sunkissedkitchen.com
5.0
(1)
35 minutes