Recipes

Fennel has a creamy-white bulblike base, pale green talks, and feathery green leaves. It has a light licorice flavor and a texture that is similar to celery.

1 cup dry garbanzo beans
1 pound skinless, boneless chicken breasts or thighs
2½ cups sliced carrots
1 medium fennel bulb, trimmed and cut into ¼-inch slices, or 1½ cups sliced celery
1 large onion, chopped
1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 tablespoon instant chicken bouillon granules
¼ teaspoon salt
¼ teaspoon pepper
4 cups water
1 cup shredded fresh spinach or escarole
Fresh thyme (optional)

1. Rinse the garbanzo beans; place in a large saucepan. Add enough water to cover the beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in a large saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans.

2. Place beans and chicken in a 3½-to 5-quart slow cooker. Add carrots, fennel or celery, onion, dried marjoram and thyme (if using), bouillon granules, salt and pepper. Pour water over all.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the chicken; cool slightly. Cut the meat into bite-size pieces. Return to cooker. Add the spinach or escarole and, if using, the fresh marjoram and thyme. Let stand 5 minutes before serving.

4. To serve, ladle into bowls. If desired, garnish with sprigs of fresh thyme.

Nutrition facts per serving: 205 cal., 4 g total fat (1 g sat. fat) 40 mg chol., 625 mg sodium, 23 g carbo., 9 g fiber, 20 g pro. Daily Values: 149% vit. C, 6% calcium, 18% iron

Excerpted from Biggest Book of Slow Cooker Recipes
Copyright © 2006 by Meredith Books. All rights reserved.