Chickpea Puree With Fennel Salad

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1 cup dried chickpeas (6 1/2 ounces), soaked overnight or quick-soaked and drained

Salt and freshly ground pepper

7 tablespoons extra-virgin olive oil, plus more for drizzling

1 small onion, minced

1 small rosemary sprig

Pinch of dried oregano

1 tablespoon fresh lemon juice

1 small fennel bulb, cored and sliced paper thin

Parmesan cheese shavings and crostini, for serving

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