This dish is prepared with wild fennel harvested during walks in the countryside ( the best time is February/March) but you can also freeze it and have it available all year round.
Chickpeas represent a staple of Sicilian cuisine , basis think of panelle made with chickpea flour, on the other hand they are nutritionally excellent legumes rich in vegetable protein and iron.
For 4 people serve:
gr.400 of chickpeas
a bunch of wild fennel
garlic ( one clove)
Zichichi evo oil, salt and pepper.
Allow the chickpeas to soak in plenty of water the night before ( the dried ones but canned ones can also be used). In the morning, drain them and sauté them in a pot in which you have sautéed a diced onion and a poached garlic clove (which you will remove later) with 2 /3 tablespoons of evo oil.
Add water and salt to taste, cup them and let them soboil over moderate heat.
When they are cooked remove 2 ladles and whisk them, put them back in the pot add the washed and cut fennel small let it come back to a boil.
In the tradition of my house at this point, a noodle made only of flour and water cut small called ” tagliarina” was added, which would cook in no time.
Turning off the heat adds raw oil and a good sprinkling of pepper . And ……good appetite.