Chickpea, fregola & fennel soup

Chickpea, fregola & fennel soup

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

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

Ingredients

Quantity Ingredient
125ml 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
500g cooked or drained tinned chickpeas, (see note)
300g fregola, (see note)
5 tomatoes, sliced in half and grated
1.5 litres water
or 1.5 litres see method for ingredients
2 cups baby spinach leaves
extra-virgin olive oil, for drizzling

Method

  1. 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.
  2. Season with salt and pepper and stir in the spinach leaves and the fennel fronds (reserve a few for garnishing).
  3. Serve the soup in bowls, garnished with fennel fronds and a drizzle of extra-virgin olive oil.

Note

  • To cook chickpeas, start the night before by soaking 300 g dried chickpeas in cold water. The next day, drain then rinse the chickpeas and place in a large saucepan. Cover with fresh water and bring to the boil. Reduce the heat and cook for 1½ hours or until tender. Drain into a colander and toss in a splash of good olive oil.

Note

  • Fregola is a sardinian pasta made from semolina, available from Mediterranean grocers. You can substitute pearl couscous or risoni if unavailable.
Tags:
alimentari
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