Yes, I'm still commuting to NYC for work. And yes, I still like to sup on a nice, home-cooked meal regardless of what hour I get home. Necessity is the mother of invention: This dish is super easy and super versatile. Simply dry toast about about 1/4 cup of pine nuts. Rinse and drain a can of chickpeas. Then slice about 4 fennel bulbs, and toss them with a few tablespoons of olive oil in a large pan with some sliced garlic, chopped sun-dried tomatoes, a bay leaf, and the chickpeas. Roast in a 400 degree oven, covered with tin foil, for about 25 minutes or until the fennel is soft. Stir in the the pine nuts and serve.
You can eat this as a side dish, tossed with pasta, or served atop your favorite grain. The subtle, licorice-scented fennel subtly enhances the sweetness of the tomatoes, pine nuts and garlic. It's fabulous with a glass of cava.