Chick-Peas with Fennel and Roasted Peppers

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This is a refreshingly good mix of starch and vegetable that is great with grains, lamb, beef, or pork.


  • 2 onions
  • 2 bulbs fennel or 4 or 5 ribs celery
  • 1


  1. Thinly slice the onions. Discard the tops from the fennel, then core and thinly slice the bulb. Drain and thinly slice the roasted peppers. Rinse and drain the chick-peas.
  2. Heat the oil in a large saucepan over medium heat. Add the onions and sauté, stirring occasionally, until tender and somewhat golden, about 5 minutes. Add the vinegar and continue to sauté un