Homemade Pasta With Chickpeas and Fennel

Fennel is suddenly quite popular, though we've been enjoying it for years. I'm happy though, as it is more widely available now. I planted some in my garden this year and with any luck, I'll be keeping Danny in his favourite vegetable.

You Will Need:

Cooked Pasta (I used homemade fettuccine)
1 bulb fennel, (a tablespoon of chopped fronds reserved)sliced as thinly as possible, with core removed
5 tablespoons olive oil
8 dried apricots, chopped into small pieces
Salt and pepper to taste
2 cups cooked chickpeas, skins removed
1 cup chopped pea leaves (tendrils reserved if you have them)
8 scallions, chopped
1 tablespoon preserved lemon peel, chopped
1 teaspoon dried thyme

In a large frying pan, heat the olive oil and over medium heat, cook the fennel, thyme, apricots, and preserved lemon peel until fennel softens. Add the chickpeas, pea leaves, scallions, and salt and pepper to taste. Add more olive oil if needed. Cook until fennel is quite soft and flavours permeate the chickpeas-about five minutes. Toss with hot pasta.