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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Preparation Time

  Cooking Time - 65 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Place the garbanzo beans in a pot with enough water to cover, and soak 8 hours, or overnight. Drain and rinse. | 2. 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. | 3. 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. | 4. 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. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1 1/2	cups		1134.0	188.85	61.41	18.12
vegetable stock	10	cups		110.5	20.553	5.303999999999999	1.547
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
tomato	2	pounds	chopped	163.2934	35.2895	7.9832	1.8144
basil leaf	1	cup	chopped	-	-	-	-
fennel bulb	2	pounds	trimmed chopped	281.2276	66.2246	11.2491	1.8144
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
salt	1/2	teaspoon		-	-	-	-
green pea	1	cup	shelled	117.45	20.9525	7.859	0.58

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.