An alternative way to cook chickpeas and also combine them with seasonal products such as wild fennel. Great combination and don’t forget to add some orange zest and olive oil on top before you serve it.
400 grams dry chickpeas
250 grams fresh fennel, chopped
100 ml olive oil
1 big red dry onion, finely chopped
1 leek, finely chopped
2 garlic cloves, chopped
1.5 lt. vegetable stock
Orange zest
Salt, ground black pepper
– Soak chickpeas in water for about 8 hours and dry them
– Blanch fennel in boiling water for 1 minute and put it straight in a bowl with cold water and ice
– Heat up olive oil in a cooking pan and saute the onion, leek and chickpeas. After 2 minutes add the garlic
– Add vegetable stock and cook slowly until chickpeas are almost cooked.
– Add fennel, salt and pepper
– Serve with orange zest and olive oil on top.