2cupschopped fennel (1 large bulb); fronds reserved, chopped
½teaspoon sea salt
2cans(15 ounces each) garbanzo beans
2teaspoonsgrated orange zest
¼cuptoasted sunflower seeds
Melt coconut oil in a skillet over medium heat.
Add fennel and salt. Sauté for 5 minutes on medium heat.
Add beans, raisins, cumin, paprika, zest and water.
Stir and continue to cook for 5-7 minutes until heated through.
Add ¼ cup chopped fennel fronds and stir.
Top with mint and sunflower seeds before serving.
Recipe Variations and Substitutions
No Fennel? Celery makes for a great fresh substitute, providing similar texture and crunch, but without the noticeable note of licorice. If you are looking for the more perfect aroma and licorice flavor, then you could always add a few fennel seeds to the dish as well.
Use lentils, or any white beans, in place of garbanzo beans and eliminate the paprika.
Substitute hemp hearts, pumpkin seeds, or finally chopped nuts for sunflower seeds.
Use coconut water instead of tap water.
Use golden raisins in place of dark raisins.
Use olive or vegetable oil instead of coconut oil.
Paprika vs. Smoked Paprika: the small difference of dried chilies vs. smoke-dried chilies makes a huge difference in flavor. If you aren't a fan of the smokiness, use regular paprika.Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.12*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Smoked Paprika Chickpeas with Fennel and Mint
Amount Per Serving (1 /4th recipe)
Calories 191Calories from Fat 63
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/vegetarian-smoked-paprika-chickpeas-fennel-mint/