Mediterranean Mussel And Chickpea Soup With Fennel And Lemon

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2 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

Pinch of chile flakes

1½ pounds fresh mussels, debearded and scrubbed

1 cup white wine

1 cup chickpeas

1 small bulb fennel, tough outer leaves removed, sliced

Kosher salt and freshly ground pepper

Juice of 1 lemon

3 tablespoons chopped fresh parsley

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