Brothy Fennel and Chickpeas – Eden Eats

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