Ceci con Sarde (chickpeas with sardines)

Ingredients

• 2 tins sardines in olive oil
• 1 15.5 oz can chickpeas (drained and thoroughly rinsed)
• 1/3 cup black raisins (soaked in red wine vinegar)
• 3 cloves garlic, minced
• 1 tbsp fennel pollen (or ground fennel seed)
• 1 cup yellow onion, minced
• salt u0026amp; pepper
• extra virgin olive oil

Instructions

1. 1

   Coat the bottom of a large sauté pan with olive oil over medium heat.

2. 2

   When the oil shimmers, add the onions and sauté until translucent (five minutes), stirring every minute.

3. 3

   Add the garlic and stir.

4. 4

   Before the garlic browns, add the chickpeas.

5. 5

   Season the ingredients with salt & pepper to taste. Toss or stir.

6. 6

   Once the chickpeas are warmed through (2-3 minutes), add the raisins and two tablespoons of the vinegar.

7. 7

   Season evenly with the fennel pollen or fennel seed.

8. 8

   Add the sardines and cover for one minute.

9. 9

   Plate and swirl with extra virgin olive oil.

10. 10

    Buon Appetito!