Warm Chickpea & Fennel Antipasto – a delicious recipe with fennel, garlic, chickpeas, bacon, onion, chili pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
2
Lice the bacon in 1/2 lengthwise and chop into small cubes. Set aside. Finely chop onions and set aside as well.
3
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.
4
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 a minute or too.
5
Serve on small plates with fresh parsley on top and serve.
538
kcal
Calories
24
g
Fat
47
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 fennel bulb, 2 garlic gloves, 1 can chickpeas 15 oz, 5 slices bacon, and more.
Yes, Warm Chickpea & Fennel Antipasto falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
