Thursday, November 29, 2012

Chickpeas & Fennel in Almond Garlic Sauce

While not the prettiest dish on the table, this one is bursting with texture and flavor. This sauce is quickly blended together and tossed into the vegetables ensuring that enough garlic flavor comes through to keep the vampires away for the night.

Caramelized fennel and sweet onions, chickpeas and fresh spinach tossed in a thick almond and garlic sauce thickened with toasted bread.

Chickpeas & Fennel with Spinach
3 tbl extra virgin olive oil
1 yellow onion, medium dice
1 medium sized fennel bulb, cored, medium dice
salt and pepper
1/2 cup vegetable broth
1 tbl dijon mustard
1-15 oz can chickpeas, drained and rinsed
4 cups baby spinach

Saute the onion and fennel in olive oil until soft and caramelized, 25 minutes. Season with salt and pepper and add the broth and dijon. Stir to combine and add the chickpeas and spinach. Saute 5 minutes more until the broth has been absorbed. Add the garlic sauce and cook to heat through. Taste and season with salt and pepper.

Almond Garlic Sauce
2  tbl extra virgin olive oil
1 heaping cup medium sized bread chunks ( I used a wheat hoagie roll)
2/3 cup slivered almonds
4 whole garlic cloves
2 cups vegetable broth
1/4 tsp red pepper flakes
salt and pepper

Saute the bread, almonds and garlic in olive oil until toasted.
Transfer to a food processor or blender and add the broth and red pepper flakes.
Blend until smooth and taste to season with salt and pepper.

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