Preparation

• Prepare the chickpeas following the method described in cooking chickpeas | basic recipe or, if you have them already frozen, defrost them.

  Alternatively, you can use pre-cooked packaged chickpeas.
  Remember to rinse them well under running water: canned legumes often contain additives, salt, and sometimes sugar.
  Among the packaging types, glass containers are preferable to tin containers as they are less prone to spoilage.

  
• 

• Clean the wild fennel by selecting the tops, leaves, and the tenderest part of the stem.
  Wash it thoroughly.

  In a pot, bring water to a boil.
  Add the wild fennel and blanch for 2-3 minutes.

  Remember to save the cooking water of the wild fennel to cook the pasta.

  Drain it and cool it under running water.
  Let it drain well, then wrap it in a cloth and let it dry completely.
  When it’s well-dried, chop it coarsely with a knife.

  

• In a pan, heat the garlic, oil, and chili pepper mix and the chopped onion.
  Add 50 ml of water and let it sauté – or better – stew for a few seconds.
  Add the chickpeas to the pan and let them brown for a few minutes.

  Combine the wild fennel and mix.
  Depending on the consistency of the chickpeas, you will get a more or less creamy sauce.
  If necessary, blend part of it.

  Adjust the salt and grind the pepper.

  In another pot, cook the pasta, drain it, and rinse it quickly under running water.

  Meanwhile, heat the chickpeas and wild fennel.
  Add the pasta to the pan with chickpeas and wild fennel and mix.

  Plate the dish.
  Grind some more pepper and drizzle with a little extra virgin olive oil.

  Your pasta and chickpeas with wild fennel is ready.

  Enjoy your meal!

  

• Pasta and chickpeas is a complete dish; add your portion of vegetables to make a balanced meal or single dish that helps keep blood sugar levels stable.