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Pdf3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 fennel bulb, ¼ cup fronds minced, stalks discarded, bulb
halved, cored, and sliced thin
1 onion, chopped fine
3 garlic cloves, minced
2 teaspoons minced fresh rosemary or ¾ teaspoon dried
1 teaspoon fennel seeds
½ teaspoon table salt
½ teaspoon pepper
¼ teaspoon red pepper flakes
4 cups water
2 (15 -ounce) cans chickpeas, undrained
10 ounces grape tomatoes
8 ounces (1⅓ cups) fregula
1 tablespoon lemon juice
Heat oil in Dutch oven over medium heat until shimmering. Add fennel
and onion and cook until vegetables are softened, 5 to 7 minutes. Stir in
garlic, rosemary, fennel seeds, salt, pepper, and pepper flakes and cook until
fragrant, about 30 seconds.
Stir in water, chickpeas and their liquid, tomatoes, and fregula and bring
Grated Pecorino Romano cheese
to boil. Reduce heat to medium-low and simmer until fregula is al dente,
about 2 5 minutes, stirring occasionally. Stir in lemon juice, fennel fronds,
and season with salt and pepper to taste. Serve, drizzling individual portions
with extra oil and passing Pecorino separately.