Roasted Fennel with tomatoes, chickpeas, & lemon

By á-2799

Ingredients

• 1/4 c olive oil
• 3 fennel bulbs, trimmed, quartered and fronds reserved
• 1 1/2 c grape or cherry tomatoes, quartered
• 1 leek, halved lengthwise & sliced into 1/4" half moons
• 1 can chickpeas, drained & rinsed
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/4 tsp paprika
• zest l lemon, for garnish

Preparation

Step 1

preheat oven to 425.
In a large ovenproof saute pan or skillet, heat oil on medium. Carefully add fennel and cook, turning occasionally, until golden brown and slightly wilted, about 10 minutes.
Stir in tomatoes, leek, chickpeas, salt, cumin, pepper flakes and paprika. Add 1/2 cup water, stir gently and bring to a simmer. Cook for 3-5 minutes, some water may remain in pan. Transfer to oven and bake, stirring halfway for 30 mninutes.
Season with black pepper. Garnish with lemon zest and fennel fronds.