In a Dutch oven or heavy-bottomed saucepan, heat Basil Olive Oil over medium heat. Cook onion, green pepper, garlic, fennel seeds, pepper and hot pepper flakes. Stir occasionally until tender, about 5 minutes.
Stir in tomatoes, chickpeas, olives, half of the basil, and bring to a boil.
Reduce heat and simmer, stirring often until slightly thickened, about 15 minutes.
Top with remaining torn basil.
Prep: 10 minutes
Cook: 20 minutes
Makes: 4 servings
