Roasted Fennel with Garbanzo Beans

Raw fennel has a mild licorice-like fragrance,
but when roasted, fennel becomes sweet and crisp
and the licorice aroma is barely noticeable, if at all.
Rich in vitamin C and fiber, roasted fennel bulbs
provide nice texture alongside chickpeas and oranges.

Ingredients:
1 can chickpeas, drained and rinsed
2 medium fennel bulbs
1 cup vegetable broth
2 oranges, peeled
2 cloves garlic, crushed
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Sea salt and pepper

Directions:
Pre-heat oven to 300 degrees F.
Remove leafy tops of fennel bulbs.
Slice the fennel bulbs lengthwise
into 1/4-inch strips and place in a baking pan.
Add extra-virgin olive oil, vegetable broth,
and about half a teaspoon each of sea salt and pepper.
Give all ingredients a good stir with a wooden spoon.
Spread fennel and chickpeas evenly on baking pan
and bake until fennel is tender and has soaked up
most of the broth and olive oil, about 45 minutes.
While fennel and chickpeas are baking,
peel oranges into sections.
When fennel and chickpeas are finished,
combine all ingredients, including fresh lemon juice,
in a large bowl, toss well,
and season with more sea salt and pepper, if needed.