Fregula with Chickpeas, Tomatoes, and Fennel
By Camila ChaparroPublished on July 3, 2025
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling1 fennel bulb, ¼ cup fronds minced, stalks discarded, bulb halved, cored, and sliced thin1 onion, chopped fine3 garlic cloves, minced2 teaspoons minced fresh rosemary or ¾ teaspoon dried1 teaspoon fennel seeds Table salt Pepper ¼ teaspoon red pepper flakes 4 cups water 2 (15-ounce) cans chickpeas, undrained10 ounces grape tomatoes 8 ounces fregula 1 tablespoon lemon juice Grated Pecorino Romano cheese
Instructions
- Heat 3 tablespoons extra-virgin olive oil in Dutch oven over medium heat until shimmering. Add 1 fennel bulb, halved, cored, and sliced thin and 1 finely chopped onion and cook until vegetables are softened, 5 to 7 minutes. Stir in 3 cloves minced garlic, 2 teaspoons minced rosemary, 1 teaspoon fennel seeds, ½ teaspoon table salt, ½ teaspoon pepper, and ¼ teaspoon pepper flakes and cook until fragrant, about 30 seconds.
- Stir in 4 cups water, 2 (15-ounce) cans chickpeas and their liquid, 10 ounces grape tomatoes, and 8 ounces fregula and bring to boil. Reduce heat to medium-low and simmer until fregula is tender, about 25 minutes, stirring occasionally. Stir in 1 tablespoon lemon juice and ¼ cup minced fennel fronds and season with ½ teaspoon table salt and ½ teaspoon pepper to taste. Serve, drizzling individual portions with extra oil and passing Pecorino Romano separately.
Time
55 minutesYield
Serves 4 to 6Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 fennel bulb, ¼ cup fronds minced, stalks discarded, bulb halved, cored, and sliced thin
1 onion, chopped fine
3 garlic cloves, minced
2 teaspoons minced fresh rosemary or ¾ teaspoon dried
1 teaspoon fennel seeds
Table salt
Pepper
¼ teaspoon red pepper flakes
4 cups water
2 (15-ounce) cans chickpeas, undrained
10 ounces grape tomatoes
8 ounces fregula
1 tablespoon lemon juice
Grated Pecorino Romano cheese
Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 fennel bulb, ¼ cup fronds minced, stalks discarded, bulb halved, cored, and sliced thin
1 onion, chopped fine
3 garlic cloves, minced
2 teaspoons minced fresh rosemary or ¾ teaspoon dried
1 teaspoon fennel seeds
Table salt
Pepper
¼ teaspoon red pepper flakes
4 cups water
2 (15-ounce) cans chickpeas, undrained
10 ounces grape tomatoes
8 ounces fregula
1 tablespoon lemon juice
Grated Pecorino Romano cheese
Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 fennel bulb, ¼ cup fronds minced, stalks discarded, bulb halved, cored, and sliced thin
1 onion, chopped fine
3 garlic cloves, minced
2 teaspoons minced fresh rosemary or ¾ teaspoon dried
1 teaspoon fennel seeds
Table salt
Pepper
¼ teaspoon red pepper flakes
4 cups water
2 (15-ounce) cans chickpeas, undrained
10 ounces grape tomatoes
8 ounces fregula
1 tablespoon lemon juice
Grated Pecorino Romano cheese
Why This Recipe Works
Here, we paired the fregula with chickpeas to echo the toothsomeness of the pasta. We cooked them together with the chickpea liquid, as well as grape tomatoes. The tomatoes contributed bursts of sweet acidity, while their juices, coupled with the chickpea liquid, thickened to a risotto-like texture. Licorice-scented fennel (a fresh bulb for sweetness, and seeds for more intense flavor) and piney rosemary—typical Sardinian aromatics—gave the dish earthy underpinnings. A final sprinkling of Pecorino Romano (try Pecorino Sardo, made from the typical sheep's milk of Sardinia, if you can find it) added just the right amount of richness and salt to finish the dish on a savory, nutty note. A final dash of lemon juice gave our pasta a tart dimension that complemented the dish's nutty flavor profile beautifully.
Instructions
- Heat 3 tablespoons extra-virgin olive oil in Dutch oven over medium heat until shimmering. Add 1 fennel bulb, halved, cored, and sliced thin and 1 finely chopped onion and cook until vegetables are softened, 5 to 7 minutes. Stir in 3 cloves minced garlic, 2 teaspoons minced rosemary, 1 teaspoon fennel seeds, ½ teaspoon table salt, ½ teaspoon pepper, and ¼ teaspoon pepper flakes and cook until fragrant, about 30 seconds.
- Stir in 4 cups water, 2 (15-ounce) cans chickpeas and their liquid, 10 ounces grape tomatoes, and 8 ounces fregula and bring to boil. Reduce heat to medium-low and simmer until fregula is tender, about 25 minutes, stirring occasionally. Stir in 1 tablespoon lemon juice and ¼ cup minced fennel fronds and season with ½ teaspoon table salt and ½ teaspoon pepper to taste. Serve, drizzling individual portions with extra oil and passing Pecorino Romano separately.
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