Monday, March 19, 2007

Whole Wheat Pasta with Chickpeas, Greens, and Fennel

I came across this recipe in Martha Rose Shulman's The Best Vegetarian Recipes. In one meal we used the fennel, the leeks, the parsley and the spigarello. The recipe made a lot of food and the fennel tops were a bit crunchy. Next time I'll either cook the greens for more time or cook them separately and puree. Sean paired it with baked Escolar.

Whole Wheat Pasta with Chickpeas, Greens, and Fennel
... serves 6 very hungry people

1 pound chickpeas, soaked overnight
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 leeks, white and light green parts only, cleaned and sliced
4 large garlic cloves, minced
1 teaspoon coriander seeds, ground
1 teaspoon caraway seeds, ground
2 tablespoons harissa (we used 1/2 teaspoon cayenne pepper)
2 tablespoons tomato paste
salt to taste
2 fennel bulbs, with tops, rinsed and chopped
2 pounds greens, washed and coarsely chopped (we used spigarello and spinach)
3 cups couscous (we used whole wheat pasta)

Cook the chickpeas in 8 cups of water for 1 hour. Saute the onion and the leeks in the olive oil until tender. Add garlic, coriander, and caraway; stir until fragrant. Add tomato paste and harissa, mix well. Add salt -- you will need about 1 tablespoon. Cook until the chickpeas are tender; about 30 - 60 minutes. Add greens in batches and simmer for 10-15 minutes or until the fennel is tender. (Do not under cook the fennel.) Serve with starch of choice.

Nutritional Information (per the Calorie Counter at
Calories: 154, Total Fat: 3.7g, Cholesterol: 0mg, Carbohydrate: 25.8g (7.3g dietary fiber, sugar 4.7g), Protein: 7.1g

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