INGREDIENTS

• ½ cup olive oil, plus a drizzle to finish
• 4 garlic cloves, thinly sliced
• 1 small fennel bulb, trimmed and thinly sliced
• 1 small-to-medium yellow onion, thinly sliced
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon fennel seeds (optional)
• 2 (15-oz) cans chickpeas, drained and rinsed
• Finely grated zest and juice of one lemon
• 2 to 2½ cups vegetable broth
• Kosher salt, to taste
• 4 ounces kale, leaves stripped from stems and thinly sliced
• 8 ounces burrata
• Sliced sourdough or country bread, grilled or toasted, for serving

DIRECTIONS

1. Heat the oven to 350°F.
2. Place a braiser over medium-high heat and warm the oil for 1 minute, then add the sliced garlic. Cook for only 30 seconds (it should sizzle) then stir in the fresh fennel, onion, red pepper flakes, and fennel seeds, if using. Reduce heat to medium. Cook vegetables, stirring often, for about 8 to 9 minutes, until softened. Add the chickpeas and lemon zest and cook for 2 minutes. Add 2 cups of the broth and bring to a simmer, raising heat if needed. Season with salt then stir in kale leaves and cook until they soften.
3. Cover with the lid and transfer to the oven. Bake for 30 minutes, then check and make sure there’s enough liquid so that the chickpeas aren’t sticking to the bottom. If it needs more, add the last 1/2 cup broth. Return the braiser to the oven for 15 more minutes.
4. Let rest for 10 minutes, then finish. Make divots in the chickpea mix for a few chunks of burrata, tearing them apart as you add them. Finish with the juice of one half of the lemon (then the second half if you want more) and a final drizzle of olive oil. Ladle into low bowls and serve with grilled or toasted bread.