Chickpea & Fennel Gratin

Name: Chickpea & Fennel Gratin
Prep time: 10 min
Cook time: 2 h
Yield: 6
Ingredients: 15 ounces dried chickpeas, soaked overnight with 1 tablespoon apple cider vinegar and plenty of water to cover; 1 bay leaf; 1 garlic clove, slightly smashed; Olive oil; 1 fennel bulb; 1 1/2 cups fresh breadcrumbs, from 3 slices of fresh sourdough bread; 1 onion, minced; 1 stalk celery, minced; 1 sprig rosemary, leaves removed and minced.; 1 1/2 cups fresh bread crumbs; 5 ounces Roth reserve cheese, grated

Chickpea & Fennel Gratin was pinched from <a href="http://www.biggirlssmallkitchen.com/2015/02/chickpea-fennel-gratin.html" target="_blank">www.biggirlssmallkitchen.com.</a>

"You'll need 6 cups of cooked chickpeas for this recipe. If making them from dried isn't for you, stew 3 cans of chickpeas with the aromatics, plenty of oil, and a little extra water for about 30 minutes before turning them into the casserole pan...."

INGREDIENTS

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15 ounces dried chickpeas, soaked overnight with 1 tablespoon apple cider vinegar and plenty of water to cover

•

1 bay leaf

•

1 garlic clove, slightly smashed

•

Olive oil

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1 fennel bulb

•

1 1/2 cups fresh breadcrumbs, from 3 slices of fresh sourdough bread

•

1 onion, minced

•

1 stalk celery, minced

•

1 sprig rosemary, leaves removed and minced.

•

1 1/2 cups fresh bread crumbs

•

5 ounces Roth reserve cheese, grated

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