Garbanzos with Fennel

Place the garbanzo beans in a pot with enough water to cover and soak 8 hours or overnight. Drain and rinse.

In a large pot stir together the soaked beans and vegetable stock. Mix in 2 cloves minced garlic and the red pepper flakes. Bring to a boil reduce heat to low and simmer 45 minutes or until beans are tender.

Heat the oil in a skillet over medium heat. Place the remaining garlic tomatoes and basil in the skillet and cook 2 minutes or just until the basil is wilted. Remove from heat and set aside.

Mix the fennel and onions into the pot with the garbanzo beans. Season with salt. Continue cooking 15 minutes. Mix in the tomatoes basil and peas and continue cooking 5 minutes until peas are tender. Serve hot.