Chickpea Puree with Fennel Salad
Ingredients
- 1 cup dried chickpeas (6 1/2 ounces), soaked overnight or quick-soaked and drained
- Salt and freshly ground pepper
- 7 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, minced
- 1 small rosemary sprig
- Pinch of dried oregano
- 1 tablespoon fresh lemon juice
- 1 small fennel bulb, cored and sliced paper thin
- Parmesan cheese shavings and crostini, for serving
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