Roasted Fennel, Tomato, and Chickpea Soup

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Roasted Fennel, Tomato, and Chickpea Soup

Roasted Fennel, Tomato, and Chickpea Soup

Roasted Fennel, Tomato, and Chickpe From preparation to the plate, this recipe takes around 1 hour.

Instructions

1
Heat oven to 42
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OvenOven
2
Arrange fennel and onion in a single layer on a jelly-roll pan coated with cooking spray; toss to coat.
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Cooking SprayCooking Spray
FennelFennel
JellyJelly
OnionOnion
RollRoll
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Frying PanFrying Pan
3
Bake at 425 for 25 minutes, stirring after 15 minutes.
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OvenOven
4
Add chickpeas to vegetable mixture.
Ingredients you will need
ChickpeasChickpeas
VegetableVegetable
5
Bake an additional 20 minutes or until fennel is tender and chickpeas start to brown, stirring after 10 minutes.
Ingredients you will need
ChickpeasChickpeas
FennelFennel
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OvenOven
6
Melt butter in a large saucepan over medium heat.
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ButterButter
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Sauce PanSauce Pan
7
Add garlic to pan, and cook for 1 minute, stirring occasionally.
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GarlicGarlic
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Frying PanFrying Pan
8
Add vegetable mixture, broth, and the next 3 ingredients (through salt) to pan, and bring to a boil. Cook for 3 minutes or until thoroughly heated.
Ingredients you will need
VegetableVegetable
BrothBroth
SaltSalt
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Frying PanFrying Pan
9
Remove from heat, and garnish with parsley.
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ParsleyParsley
10
Serve with pita wedges.
Ingredients you will need
PitaPita
DifficultyHard
Ready In1 h
Servings4
Health Score13
Dish TypesSide Dish
OccasionsFallWinter
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