I'd like to start this one off by saying that you can use tinned chickpeas. I just prefer the texture of dried chickpeas that have been simmered until tender. The cooking broth has a lot of flavour too.
That said, I'd hate for you not to try this Italian chickpea recipe just because you can't be bothered to soak your chickpeas.
As you can see, there are very few ingredients in this dish. I do have some variations with a few more ingredients but this version is the one I make most often.
This authentic Italian chickpea recipe is perfect served as a side dish for a multi course Italian feast. In fact, you might just like to make it for an easy lunch. Why not?
If you like this recipe, you might like to try some of these too...
Italian green bean recipe
Nduja pasta
Rainbow trout poached in white wine
Salmon and broccoli pasta bake
Recipe
Chickpeas, Fennel and Crispy Lardons
Ingredients
- 500g dried chickpeas - soaked overnight, rinsed and then simmered until tender (reserve cooking stock)
- 2 tablespoons olive oil
- 2 cloves garlic - finely chopped
- 1 tablespoon fresh thyme - finely chopped
- 1 - 2 medium sized fennel bulb - finely chopped
- 100g smoked lardons
- Salt and pepper to taste
- chopped chives to garnish
Instructions
- Heat a small casserole pan over medium high heat.
- Pour in the oil and add the lardons and brown them for three to five minutes.
- Now add the chopped garlic and fennel and fry for about three minutes.
- Pour in the chickpeas and enough of their cooking stock to cover.
- Simmer for a further five minutes and then season to taste with salt and pepper.
- Garnish with the chopped chives and serve.
I hope you enjoy this Italian chickpea recipe. If you do try it, please leave a comment. I'd love to hear from you.