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 simply but tasty dish 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.
It’s 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?
- 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
- 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.