Brothy Fennel and Chickpeas
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Ingredients
- 3 large fennel, halved and then quartered, save fronds for garnish
- 1/4 cup evoo, plus more to finish
- 2 large cloves of garlic, sliced
- 1 tsp ground coriander
- 4 cups of water
- 1 – 14 oz can of chickpeas, drained and rinsed
- 1/4 cup freshly chopped dill
- 1 lemon, juiced
- 1/4 cup grated parm, plus parm rind
- Salt and pepper to taste
Directions
Heat the olive oil in the pot and add in the sliced fennel. Season generously with kosher salt and cracked black pepper and sear until golden on both sides around 2-4 minutes each. Do in batches.
- Once the fennel is golden, add everything back in and add in the sliced garlic. Sauté until lightly golden and then add in the water and the parm rind. Bring to a boil and turn down to a simmer. Simmer lightly covered for 20 minutes and then add in the drained and rinsed chickpeas and the juice of a lemon. Simmer for another 15 minutes and check seasoning.
- To serve, cover with fresh dill, freshly grated parm, fennel fronds, cracked black pepper and a generous drizzle of extra virgin olive oil. Serve it up with fresh sourdough and butter.