Serve with crusty bread or serve over cooked grains (like quinoa). All optional.
Garnish with fresh dill or parsley, zhoug, olive oil, yogurt, avocado, or sour cream. I highly recommend making the zhoug, you won’t be disappointed.
If using dry beans, soak in cold water for 8 hours or overnight.
In a large dutch oven, or heavy bottomed pot, heat oil over medium high heat. Add fennel slices an cook for 5 minutes, stirring. Add onion, and continue cooking until tender, another 5 minutes. Add garlic, lower heat to medium and cook 2-3 more minutes until fragrant. Add water, salt, cumin, coriander, optional sumac and dill. Cover, bring to a boil, then simmer on medium low for 15 minutes, or until chickpeas are tender.
Add lemon juice and taste. You want this pretty lemony.
Add optional chili flakes, Aleppo chili flakes or try Urfa Biber chili flakes from Turkey.
You could make this in the instant pot, but make sure to soak the chickpeas first. My first attempt failed. I tried this with unsoaked dry chickpeas, 35 minutes on high pressure, but the fennel bulb turned out WAY overcooked. Soaked garbanzos took only 12 minutes in on high setting in the Instant Pot, and fennel kept its shape.
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