Brothy Fennel and Chickpeas
Sear sliced fennel in olive oil until golden, seasoned with salt and pepper for a delicious, savory side dish.
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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
- pepper
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