Chickpeas with Fennel

• 2 fennel bulbs or 2 generous bunches fresh dill
• 1 cup dried chickpe

Cut the leaves off the fennel and reserve the bulbs for salad. Discard the very tough leaves, wash, drain, and chop the leaves, and set aside until ready to cook. If using dried soaked chickpeas, drain, rinse, and drain again before placing them in a pot. Cover the chickpeas with 2 quarts of cold water. Place the pot on the stove, bring to the boil, then lower the heat to a simmer, cover the po