Garbanzo and Fennel Stuffing
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Garbanzo and Fennel Stuffing

The fall and winter holidays and their accompanying meals are widely debated, but one thing we think we can all agree on is this: stuffing should be on your plate more than once a year. This stuffing is traditional in many ways, but we add in garbanzos to create a hearty, fiber-rich, naturally vegetarian option, if you are so inclined.

Yields: 8 small or 4 large servings

WHAT YOU NEED:

  • 1 jar (19 oz) Organic Garbanzo Impulse Beans, no need to drain or rinse for this one!
  • 8 cups of bread, torn by hand into roughly 1-inch pieces, and left out overnight to dry out
  • 3 Tbsp olive oil
  • 1 c (about 1 medium) yellow (or any color, really) onion, peeled and diced
  • 3 garlic cloves, minced
  • 1 c fresh fennel, fronds and tough outer skin removed, and diced (save the fronds)
  • 2 c lacinato kale, ribs removed and torn into 1-inch pieces
  • 1 tsp fennel seeds
  • 1 tsp paprika
  • ¼ c parsley, chopped
  • ¼ c fennel fronds, chopped
  • 1-2 c vegetable broth
  • Salt and pepper, to taste

WHAT YOU DO:

  1. Get that oven hot:
    Heat oven to 400 degrees.
  2. Sweat the veggies:
    In a large, high-sided skillet, add the 3 Tbsp olive oil and heat over medium heat. Add the 1 c diced onion and cook for a minute or two, then add the 3 minced garlic cloves. Add salt and pepper, and cook until starting to turn golden (another 5-6 minutes). Then add the 1 c diced fennel, salt, and cook until wilted (3-4 minutes). Then add the 2 c torn kale and a little more salt. Once the kale is lightly wilted (2-3 minutes), add the jar of garbanzo beans and their broth, 1 tsp fennel seeds, 1 tsp paprika, and more salt if needed. Stir to mix and then heat through (about 2-3 minutes).  
  3. Mix in that bread:
    Add the 8 c bread chunks to the skillet and stir to combine. Add in the ¼ c parsley and ¼ c fennel fronds. Stir to combine. Top with 1 c vegetable broth.
  4. Pop it in the oven:
    Top the skillet with a lid or aluminum foil. Bake, undisturbed, for 30 minutes. Pull it out and check the moisture level. Is it totally dry? Add another 1 c vegetable broth. Is it a little dry? Add ½ c vegetable broth. Is it not dry at all? Don’t add any more vegetable broth. Return it to the oven uncovered for another 30 minutes. It should be done after 60 minutes, and the bread pieces on top should be nicely browned and crunchy.
  5. Enjoy:
    Eat it plain, as a side with a main of your choice, or top it with a fried egg for breakfast.

 

Made with:

The Hero

Garbanzo Beans
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