- 1 Fennel Bulb
- 2 Garlic Cloves
- 1 (15 Oz) Canned Chickpeas
- 5 Bacon Slices
- 1/2 Onion
- 1/2 cup Chicken Broth
- 1/4 tsp Chili Pepper Flakes
- 1 Tbsp Extra Virgin Olive Oil
- A handful Fresh Parsley
- To taste Salt & Pepper
Drain the chickpeas and leave in the 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 half lengthwise and chop into cubes.
Finely chop the onions.
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 the chickpeas and cook for about 2 minutes. Serve on small plates with fresh parsley on top. Enjoy!
Now that you have learned how to make warm fennel and chickpea antipasto, please be sure to view these other salad recipes.
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