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Roasted Fennel with Chickpeas Recipe

Raw fennel has a mild licorice-like fragrance, but when roasted, fennel becomes sweet and crisp and the licorice aroma is barely noticeable, if at all. Rich in vitamin C and fiber, roasted fennel bulbs provide nice texture alongside chickpeas and oranges.

Makes about 6 servings


1 can chickpeas, rinsed and drained
4 medium fennel bulbs
1 cup vegetable broth
2 oranges, peeled
2 cloves garlic, crushed
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Sea salt and pepper


1. Pre-heat oven to 300 F.

2. Remove leafy tops of fennel bulbs. Slice the fennel bulbs lengthwise into 1/4-inch strips and place in a baking pan.

3. Add extra-virgin olive oil, vegetable broth, and about half a teaspoon each of sea salt and pepper. Give all ingredients a good stir with a wooden spoon.

4. Spread fennel and chickpeas evenly on baking pan and bake until fennel is tender and has soaked up most of the broth and olive oil - about 40 to 45 minutes.

5. While fennel and chickpeas are baking, peel oranges into sections. When fennel and chickpeas are finished in the oven, combine all ingredients, including fresh lemon juice, in a large bowl, toss well, and season with more sea salt and pepper, if needed.

Enjoy this filling melody of fennel, chickpeas, and oranges.


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