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Share your recipes March 2014

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Sardinian Chickpea and Fennel Soup

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Sardinian Chickpea and Fennel Soup

(Courtesy of Aurum Press). Makes 4 hearty servings or 6 smaller ones.

2 cups dried chickpeas, soaked overnight, then drained

2 & ½ oz. wild fennel, trimmed and coarsely chopped or 2 tsp. Fennel seeds, lightly roasted

2 & ¾ pints white chicken stock

3 tablespoons extra virgin olive oil

1 onion, coarsely chopped

2 garlic cloves, crushed

1 carrot, coarsely chopped

Juice of ½ lemon

½ tsp. lemon zest

Few toasted fennel seeds to garnish

 

Put the soaked chickpeas in a large pan, cover with water and bring to a boil. Reduce the heat and simmer for 1 hour, or until tender. Rinse in a colander under cold running water and set 4 tablespoons aside.

Put the remaining chickpeas in a clean pan, add the wild fennel or fennel seeds, cover with the stock and bring to a boil.

Meanwhile in another pan, heat 1 tablespoon of the oil over a medium heat, then add the onion, garlic and carrot, reduce the heat to low and cook for about 10 minutes, or until softened. Add to the chickpeas in their pan and cook 20 minutes more.

Transfer to a blender or use a hand-held stick blender to blitz to a smooth puree. If the soup is too thick, add more stock or a little water. Return the soup to a clean pan. Make the lemon oil by heating the remaining 2 tablespoons oil in a small pan over a low heat, then add the lemon juice and zest. Reduce the heat as low as possible and infuse for 2 minutes.

Bring the soup to a boil and add the reserved chickpeas. Divide between 4 individual soup bowls, drizzle with a little of the lemon oil, sprinkle over the toasted fennel seeds and serve immediately.





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