Chick-Peas with Fennel and Roasted Peppers from Monday-to-Friday Cookbook by Michele Urvater
This is a refreshingly good mix of starch and vegetable that is great with grains, lamb, beef, or pork.
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Ingredients
- 2 onions
- 2 bulbs fennel or 4 or 5 ribs celery
- 2 cans (16 ounces each) chick-peas or white kidney beans
- 1 jar (7 ounces) bottled sweet or roasted peppers
- 1 tablespoon vegetable oil
- ½ teaspoon dried rosemary, thyme, or oregano
- 1 tablespoon balsamic vinegar
- Salt
- freshly ground black pepper
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