Chick-Peas with Fennel and Roasted Peppers

Name: Chick-Peas with Fennel and Roasted Peppers
Yield: Makes: 4 to 6 servings
Ingredients: 2 cans (16 ounces each) chick-peas or white kidney beans; 2 onions; 1 tablespoon vegetable oil; 1 tablespoon balsamic vinegar; Salt and freshly ground black pepper; ½ teaspoon dried rosemary, thyme, or oregano; 1 jar (7 ounces) bottled sweet or roasted peppers; 2 bulbs fennel or 4 or 5 ribs celery

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy

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.

Ingredients

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

Side dish
Gluten-free
Vegan

Method

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.
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