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Categories:
fennel garlic chickpeas bacon onion chili pepper chicken broth extra-virgin olive oil handful fresh parsley salt pepper
Viewed: 96 - Published at: 5 years agoIngredients
- 1 fennel bulb
- 2 garlic gloves
- 1 can chickpeas 15 oz
- 5 slices bacon
- 1/2 onion
- 1/4 teaspoon chili pepper flakes
- 1/2 cup chicken broth low sodium
- 1 tablespoon extra-virgin olive oil
- 1 handful fresh parsley
- salt
- pepper
Method
- Drain the chickpeas and leave in colander until ready to use. Now let's start prepping! Finely chop the garlic and set aside. Slice the fennel in half moons and set aside.
- Lice the bacon in 1/2 lengthwise and chop into small cubes. Set aside. Finely chop onions and set aside as well.
- In a large pan over medium heat, add olive oil, garlic and chili pepper flakes. Let cook for a minute then add bacon. Cook for 3 minutes.
- Add onions and cook for 5 minutes. Add fennel and half of the chicken broth, and cook for 5 minutes. Slowly add the remaining stock as the ingredients are cooking. Add the chickpeas and cook for a minute or too.
- Serve on small plates with fresh parsley on top and serve.
