Step 1

Soak dry garbanzo beans in a bowl of water for 8-10 hours. Drain.

Step 2

In a large pot or dutch oven, heat oil over medium-high heat. Add onion and fennel and saute 2-3 minutes, stirring often. Turn heat to medium and cook for 5 more minutes or until tender.

Step 3

Add garlic, cook 2-3 more minutes.

Step 4

Add stock, water, spices and salt and the soaked chickpeas and bring to a boil. Cover and simmer on medium-low for 20 minutes or until chickpeas are tender. (If using canned chickpeas, drain and rinse and simmer 3 minutes.)

Step 5

Add pasta, bring to a boil, and when the pasta is about 1/2 way cooked, add the vegetables. (You don’t want to cook the veggies too long, or they will lose their beautiful green color)

Step 6

When pasta is cooked and veggies are just tender and bright green, stir in parsley and dill or tarragon.

Step 7

Add the lemon juice a tablespoon at a time, tasting.

Step 8

Adjust salt and pepper to taste.

Step 9

Serve in bowls and garnish with more tarragon, gremolata, grated Romano, chili flakes, or a dollop of sour cream. Croutons add a nice texture too.