Tomato-Fennel Braised Chickpeas

Bahan-bahan (4 porsi)

• 5 tablespoons extra virgin olive oil, (divided)
• 1 medium or large fennel bulb (ideally with fronds attached)
• 1 large shallot, (thinly sliced)
• Kosher salt and freshly cracked black pepper
• 4 fat garlic cloves (sliced (not super thinly))
• ¼ cup (60g) tomato paste
• 2 teaspoons dried oregano
• ¼ to ½ teaspoon red pepper flakes ((½ tsp for a kick!))
• ¾ teaspoon smoked paprika ((½ teaspoon if you prefer less smoky flavors))
• ⅓ cup (80 mL) dry white wine
• 2 (15-oz/425g cans) chickpeas, (drained and rinsed)
• 1 1/2 cups (360 mL) vegetable broth ((see Note) )
• 6 to 8 fresh thyme sprigs
• 2 bay leaves
• A few squeezes of lemon juice (or a few dashes of red wine vinegar)
• Crusty bread (to serve 3 to 4)
• 1 g arlic clove, (halved)