Braised Chickpeas with Fennel and Preserved Lemon

Tender chickpeas braised with sweet fennel, garlic, and preserved lemon for a glossy, savory vegetarian stovetop meal ready in about 30 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 15-ounce cans chickpeas
• 1 medium fennel bulb
• 1 tablespoon chopped preserved lemon
• 2 cloves garlic
• 1 cup vegetable broth
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Drain and rinse the chickpeas. Trim the fennel, reserving a few fronds for serving, then slice the bulb thinly. Mince the garlic and chop the parsley. (about 5 min)
2. Heat the olive oil in a large skillet over medium heat. Add the sliced fennel and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden. (about 8 min) — Medium heat
3. Add the garlic, salt, and pepper. Cook for 30 seconds, stirring, until fragrant. (about 1 min) — Medium heat
4. Add the chickpeas, preserved lemon, and broth. Bring to a simmer, then cook uncovered for 15 minutes, stirring occasionally, until the liquid reduces and coats the chickpeas in a glossy sauce. (about 15 min) — Simmer
5. Remove from the heat and stir in the parsley. Taste and adjust the seasoning, then serve with reserved fennel fronds if desired. (about 2 min)