Select a size: | | | |
| Prep Time Cook Time |
Servings 3 | Difficulty Easy |
Ingredients
- 1 can (15 Oz. Size) Chickpeas
- 1 Tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic, Finely Chopped
- ¼ teaspoons Chili Pepper Flakes
- 5 slices Bacon, Finely Chopped
- ½ whole Onion, finely chopped
- 1 whole Fennel Bulb, Finely Sliced Into Half Moons
- ½ cups Low Sodium Chicken Broth
- Salt And Pepper, to taste
- Chopped Fresh Parsley For Garnish
Preparation Instructions
Drain the chickpeas and leave in colander until ready to use.
In a large pan over medium heat, add olive oil, garlic and chili pepper flakes. Let cook for 1 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 1 minute. season to taste with salt and pepper. Serve with fresh parsley.
