Happy Wednesday, readers! Sorry for the hiatus! I've been very busy being a functioning adult (aka I got a job and work a lot now). Despite this newfound functioning, tonight I got home early enough to treat my hubby to vegetarian meal from our new favorite vegetarian cookbook!
Garbanzo Bean and Vegetable Casserole (Soup)
1 Tbsp olive oil
1 red onion, sliced
3 cloves garlic, minced
8 oz spinach
1 fennel bulb, cut into eighths
1 red bell pepper, diced
1 Tbsp flour
1 can garbanzo beans, drained
3 3/4 C vegetable stock
6 Tbsp dry white wine
1 tbs ground coriander
1/2 tbsp paprika
Salt and pepper, to taste
Heat olive oil in a large stock pot over medium heat. Sauté onions and garlic, stirring occasionally for 2 minutes. Add in spinach and cook for 4 minutes or until wilted.
Add in fennel bulb and pepper, cook for 2 minutes.
Stir in flour.
Add in the rest of the ingredients, cover and cook over medium heat for 30 minutes.
I call this a "soup" rather than a casserole because it is very liquidy. I followed the recipe exactly without deviating so I think the recipe-writers should've named this recipe differently.
I will confess that this recipe wasn't my favorite. At all. Ever. I would probably not make it again but you're more than welcome to try this recipe. Perhaps you'll have better luck with this than I had.
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