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1
If using dried beans, soak the beans overnight in water to cover, then drain.
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2
Or, to quick-soak the beans, rinse them well in cold water, place them in a large pot and cover with 3 inches of cold water.
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3
Bring the water to a simmer, remove from the heat and let sit for 1 hour; drain.
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4
Rinse the garbanzo beans.
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5
Place them in a large saucepan, add 1/2 teaspoon of the Aleppo pepper and the garlic, and cover with 3 quarts water.
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6
Bring to a low simmer and cook, uncovered, for 1 to 1 1/4 hours, or until tender.
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7
Remove the beans from the heat, add the salt and thyme and let stand for 15 minutes.
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8
Meanwhile, in a small bowl, whisk together the Dijon mustard, the remaining 1 teaspoon Aleppo pepper, the smoked paprika, lemon juice and vinegar.
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9
Whisking constantly, slowly add the oil.
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10
Add salt to taste if necessary.
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11
In a large bowl, toss the fennel and red onion with 3 tablespoons of the vinaigrette.
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12
Drain the beans and discard the thyme and garlic.
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13
Toss with the fennel and onionthe heat from the beans will soften the vegetables slightly.
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14
Stir in the parsley and toss with the remaining vinaigrette.
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15
(The salad can be made up to 1 day ahead, covered and refrigerated.)
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16
Serve warm, at room temperature, or cold.
