Roasted Fennel Chickpeas Peppers And Grapes Food

ROASTED FENNEL, CHICKPEAS, PEPPERS, AND GRAPES

Steps:

• Preheat oven to 450 degrees. Thinly slice garlic. Halve and thinly slice fennel, leaving the core intact. Stem and seed bell peppers, and cut into 1/2-inch slices. Divide vegetables, grapes, and chickpeas, rinsed and drained, between two rimmed baking sheets.
• Drizzle each sheet with oil and toss with oregano, salt, and pepper, to taste.
• Place in oven and roast, rotating sheets once, until vegetables are golden brown and grapes are beginning to burst, about 25 to 30 minutes. Remove vegetables and any pan juices; transfer to a serving platter. Serve warm.

ROASTED FENNEL AND PEPPERS

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

ROASTED FENNEL WITH CHICKPEAS

Steps:

• Soak chickpeas overnight in 8 cups of cold water.
• Drain the peas, rinse, and transfer to a large pot.
• Add the other 8 cups of water, baking powder and bring to a boil.
• Reduce to low and cook uncovered for 1 1/2 hours or until peas are soft.
• Drain and place in a large bowl.
• Preheat the oven to 300 degrees.
• Slice the fennel lengthwise into thin strips and lay in a deep pan.
• Add wine, oil, garlic, salt and white pepper, and mix well with a wooden spoon.
• 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.
• As this bakes, separate the oranges into sections, and remove the membrane from each section using a paring knife.
• Transfer the roasted fennel to the bowl with the chickpeas and mix well.
• Add orange sections, lemon juice, and more salt and white pepper to taste.

ROASTED RED PEPPER AND GARLIC DIP WITH FENNEL CRUDITES

Steps:

• Trim fennel stalks flush with bulbs and discard any tough outer layers. Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise. Transfer fennel to a bowl of ice and cold water. Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.
• Preheat oven to 450°F.
• While fennel is chilling, make dip:
• Quarter bell pepper lengthwise and discard stems, seeds,and ribs. In a shallow baking pan arrange quarters skin side up. Separate garlic cloves, leaving skins intact, and wrap together in foil. Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes. When cool enough to handle, peel pepper and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.
• In a small heavy skillet dry-roast cumin and caraway seeds over moderate heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them. In a cleaned electric coffee/spice grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients. Purée mixture until smooth. Dip may be made 5 days ahead and chilled, covered.
• Drain fennel in a colander and pat dry.
• Serve dip with fennel.

WARM CHICKPEA, FENNEL & PEPPER SALAD

Steps:

• For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
• Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
• Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
• Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
• Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.

CHICKPEAS AND FENNEL WITH RICE

Steps:

• Soak rice in pot for ten minutes in enough water to cover. When ten minutes are up, rinse the rice and add 1 cup fresh water. Cover and bring to a boil, then set on low heat to simmer for 8-9 minutes.
• While rice cooks, chop fennel bulb and put in pan with olive oil. Cook on medium heat until fennel begins to soften.
• Add chopped garlic, chickpeas, salt and pepper.
• When rice is finished cooking, turn off burner under rice and leave, covered, for ten minutes more (makes it fluffy).
• Add garam masala to chickpeas and fennel for remaining five minutes of cooking, while the rice is sitting, and add fresh fennel tops (the feathery parts) near the end of cooking (just to warm them up).
• Serve side by side on big plates, and enjoy!