Fennel and Chickpea Skillet

Ingredients

• 1 medium fennel bulb, thinly sliced
• 1 15-oz can chickpeas (canned), drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Prep (10 minutes): Slice the fennel thinly, mince the garlic, and drain/rinse the chickpeas.

2. 2

   Cook (20 minutes): Heat olive oil in a large skillet over medium-high heat. Add fennel and cook, stirring, for 8 minutes until beginning to soften and lightly brown.

3. 3

   Add garlic, cumin, coriander, and smoked paprika; cook for 1 minute until fragrant.

4. 4

   Stir in chickpeas and salt/pepper. Cook for 10 minutes, stirring occasionally, until chickpeas are hot and fennel is tender with some crisp edges.

5. 5

   Finish: Turn off heat and stir in lemon juice. Taste and adjust seasoning, then serve.