METHOD:

Soak the chickpeas for 24 hours, changing the water 2-3 times. In a saucepan with water, cook the chickpeas, bay leaf, sliced onion and diced celery; clean the wild fennel and add it to the chickpeas one hour after cooking and season with salt. Apart, gently fry the garlic in the oil together with the rosemary sprig for a few minutes, then remove the sprigs and add the chickpea flavored oil and finish cooking until the chickpeas become soft. Finally season with a drizzle of raw extra virgin olive oil and pepper and serve with toasted croutons.