Chickpea And Fennel 'Risotto'

• 8 ounces chickpeas, cooked (or drained contents of 1 can of chickpeas)
• 1/2 medium-sized fennel bulb, thinly sliced
• 1 small onion, thinly sliced
• 1 clove of garlic
• 1/2 glass dry white wine
• 0.75 liters vegetable stock
• 1 bunch parsley, chopped
• 2 ounces parmesan cheese, grated (you could use other hard cheese, like pecorino, as well)
• 2 tablespoons olive oil (plus extra for garnish)

1. Start by frying the sliced fennel, onion, garlic and fennel seeds in the olive oil on medium heat until the fennel and onion are translucent. Be careful not to brown the onion and the garlic as they will taste bitter otherwise. Add the chickpeas.
2. While the fennel, onion, garlic and fennel seeds are cooking, gently heat up the vegetable stock and keep it on a low flame.
3. Pour the white wine over the fennel, onion, garlic, fennel seeds and chickpeas and stir until the wine has evaporated.
4. Add the vegetable stock one ladle at a time, waiting for the stock to be almost fully absorbed before adding the next ladle, stirring continuously between each addition.
5. Once the chickpeas are soft and have started breaking down (ca. 15-20 minutes), the 'risotto' is ready. Add enough stock so that the chickpeas are barely covered. (Note, you may not need the full 0.75l of stock).
6. Remove the garlic clove. Add salt and pepper to taste.
7. Distribute the 'risotto' between two deep plates, garnish with the chopped parsley, a drizzle of olive oil and grated parmesan cheese.

chickpeas, fennel, onion, clove of garlic, glass, liters vegetable stock, parsley, parmesan cheese, olive oil

Taken from food52.com/recipes/21305-chickpea-and-fennel-risotto (may not work)