Warm chickpea fennel salad with bacon and fresh parsley. Salty and slightly spicy.
Prep Time:10 minutes
Cook Time:11 minutes
Total Time:21 minutes
Yield:4 people 1x
Category:Appetizer
Cuisine:Italian
Ingredients
Scale
1 bulb fennel (core removed, finely sliced into half moons)
2 cloves garlic (minced)
15 ounce can chickpeas
4 slices bacon (finely chopped)
1/4 teaspoon chili pepper flakes
1/2 cup low sodium chicken broth
1 tablespoon extra virgin olive oil
handful fresh parsley (chopped)
salt and pepper (to taste)
Instructions
Rinse and drain the chickpeas.
In a large pan over medium heat, add olive oil, garlic and chili pepper flakes. Cook for 1 minute and add bacon. Cook for 3 minutes or until bacon is almost crispy.
Add fennel and half of the chicken broth and cook for 2 minutes.
Slowly add the remaining stock while stirring, add chickpeas and cook for a minute. Serve with fresh parsley.