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Lemony Chickpeas with Turmeric and Fennel
Chickpeas simmered in a golden broth of fennel, onion, ginger and turmeric until thick and creamy, then finished with a full glass of olive oil and lemon juice. Serve warm or at room temperature.
- YieldServes 6
- Hands-on40 min
- Total10 h 21 min
- Difficulty
Ingredients
- 450 gdried chickpeas, soaked overnight and drained (or 4 cans of 425 g low-sodium chickpeas, rinsed and drained)
- 160 mlextra-virgin Greek olive oil, 2/3 cup, divided
- 1large onion, finely chopped
- 1large fennel bulb, trimmed and chopped
- 6 clovesgarlic, minced
- 1 piecefresh ginger, 2.5 cm knob, peeled and minced or grated
- 1 leafbay leaf
- 1 tbspground turmeric
- 480 mlvegetable stock, 2 cups, up to 3 cups (720 ml) as needed
- to tastesalt and freshly ground black pepper
- 1lemon, juiced and strained
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