Braised Chickpea with cracked fennel

Method

1. Gather and prep everything first: mixed greens, olive oil, lemon and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the scallions and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the chickpea and let it braised, undisturbed, so it takes on real color before you stir.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.