Ingredients for Garbanzo Beans With Escarole And Fennel
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- Fennel Bulb
- Garlic Cloves
- Red Pepper Flakes
- 1 bunch (about 10 oz) escarole, roughly chopped
- 1 (15-ounce) can garbanzo beans (drained and rinsed)
- 1/2 teaspoon salt
- Lemon
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How to Make Garbanzo Beans With Escarole And Fennel
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
- Add 1/2 cup chopped red onion, 1 cup thinly sliced fennel bulb, 2 cloves minced garlic, and 1/4 teaspoon of crushed red pepper flakes. Cook and stir until vegetables are softened, about 3-4 minutes.
- Add 1 bunch (about 10 oz) of escarole, roughly chopped, cover, and cook over medium-low heat until wilted, about 5-6 minutes.
- Stir in 1 (15-ounce) can of garbanzo beans (drained and rinsed), 1/2 teaspoon of salt, and a generous pinch of black pepper.
- Cook, covered, for 2 minutes, or until the garbanzo beans are heated through and everything is well combined.
- Serve immediately, garnished with fresh lemon wedges. Optional: Toss with 12 ounces of cooked pasta for a heartier meal.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
1g
Carbs
8g