Chickpea Fennel Gratin recipes
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 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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