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  • Warm Fennel & Chickpea Antipasto

    1 vote
    Warm Fennel & Chickpea Antipasto
    Prep: 15-20 min Cook: 15 min Servings: 4
    by Caroline Caron
    1 recipe
    >
    Such a wonderful appetizer (or side dish) that reminds me of something rustic and Italian!

    Ingredients

    • 1 fennel bulb
    • 2 garlic gloves
    • 1 small can chickpeas (15 oz)
    • 5 slices of bacon
    • 1/2 onion
    • 1/4 tsp chili pepper flakes
    • 1/2 cup chicken broth (low sodium)
    • 1 tbsp extra virgin olive oil
    • a handful of fresh parsley
    • salt & pepper

    Directions

    1. 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. Slice the bacon in 1/2 lengthwise and chop into small cubes. Set aside. Finely chop onions and set aside as well.
    2. 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 chickpeas and cook for about a minute.
    3. You're done! Serve on small plates with fresh parsley on top!

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