I love the sweetness of roasted fennel and knew this would be a hit. The chickpeas had been precooked and frozen. They defrosted overnight in the refrigerator and were stirred into the roasted fennel prior to serving. I did find that 300 degrees was to low to roast the fennel. After about 30 minutes the oven finally got dumped to about 375 degrees. The dish was served as a main course with cubed feta cheese and puppodums on the side. Made for Newest Zaar Tag.