From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/Chickpea, Fregola & Fennel Soup.html | 269 +++++++++++++++++++++++++++ 1 file changed, 269 insertions(+) create mode 100644 Recipes/Chickpea, Fregola & Fennel Soup.html (limited to 'Recipes/Chickpea, Fregola & Fennel Soup.html') diff --git a/Recipes/Chickpea, Fregola & Fennel Soup.html b/Recipes/Chickpea, Fregola & Fennel Soup.html new file mode 100644 index 0000000..aeb2700 --- /dev/null +++ b/Recipes/Chickpea, Fregola & Fennel Soup.html @@ -0,0 +1,269 @@ + + + + + + + + +
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Chickpea, Fregola & Fennel Soup

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Soup

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+ + + Prep Time: 15 min + Cook Time: 40 min + Servings: 4-6 + + + Source: + + + +

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Ingredients

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125 ml olive oil

1 onion, finely diced

2 fennel bulbs, bulbs finely diced and fronds trimmed and chopped

1 carrot, finely diced

3 celery stalks, finely diced

3 garlic cloves, finely chopped

2 bay leaves

500 g drained tinned chickpeas

300 g fregola or pearl cous cous or risoni

5 tomatoes, sliced in half and grated

1.5 litres vegetable stock

2 cups baby spinach leaves

extra-virgin olive oil, for drizzling

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Description

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This is based on a traditional Sardinian recipe. You can use chicken, fish, vegetable stock or water, though chicken stock is what we prefer.

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Directions

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Heat the oil in a heavy-based saucepan over medium-low heat. Add the onion, diced fennel, carrot, celery, garlic and bay leaves. Sweat, stirring often, for about 5 minutes until the vegetables are translucent (but don't allow them to colour). Add the chickpeas, fregola, grated tomato and the stock or water. Simmer for 30 minutes or until the fregola is al dente.

Season with salt and pepper and stir in the spinach leaves and the fennel fronds (reserve a few for garnishing).

Serve the soup in bowls, garnished with fennel fronds and a drizzle of extra-virgin olive oil.

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