Fennel And Chickpea Antipasto

I watch The Food Network a lot and the chefs on the network like to use fennel a lot. For the longest time I had no idea what it was, but then thought this recipe looked interesting because I enjoy chickpeas a lot.

  • 1 Fennel Bulb
  • 2 Garlic Cloves
  • 1 (15 Oz) Canned Chickpeas
  • 5 Bacon Slices
  • 1/2 Onion
  • 1/2 cup Chicken Broth
  • 1/4 tsp Chili Pepper Flakes
  • 1 Tbsp Extra Virgin Olive Oil
  • A handful Fresh Parsley
  • To taste Salt & Pepper
Drain the chickpeas and leave in the 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.

Slice the bacon in half lengthwise and chop into cubes.

Finely chop the onions.

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 about 2 minutes. Serve on small plates with fresh parsley on top.

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