Vegetable Chickpea Bouillabaisse

Name: Vegetable Chickpea Bouillabaisse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams cups cubed peeled baking potato (about; 0 teaspoons black pepper; 946 milliliters (1-inch) cubed peeled butternut squash; 439 grams chickpeas (garbanzo beans), drained; 411 grams plum tomatoes, undrained and chopped; 118 milliliters dry white wine; 2 smalls fennel bulbs with stalks; 2 teaspoons fennel seeds; 2 Tbsps chopped fresh parsley; 3 garlic cloves, thinly sliced; 113 grams cup shredded Gruyère cheese; 2 mediums leeks; 2 Tbsps fresh lemon juice; 1 Tbsp olive oil; 0 teaspoons saffron threads, crushed; 1 teaspoon fine sea salt; 28 grams sourdough bread, toasted; 1 liters water, divided

Vegetable Chickpea Bouillabaisse might be just the soup you are searching for. This recipe serves 8. One portion of this dish contains roughly 11g of protein, 8g of fat, and a total of 263 calories. Head to the store and pick up garlic cloves, saffron threads, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Remove and discard roots, outer leaves, and tops from leeks.

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Leek

Cut off dark leaves of leeks, leaving 6 inches of bulb; reserve dark leaves and bulbs.

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Leek

Remove stalks from fennel bulbs; reserve stalks and bulbs.

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Fennel Bulb

Combine dark leaves of leek, fennel stalks, 4 cups water, wine, and fennel seeds in a Dutch oven; bring to a boil. Reduce heat; simmer 25 minutes.

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Fennel Seeds

Fennel

Water

Leek

Wine

Equipment you will use

Dutch Oven

Drain through a colander over a large bowl; discard solids.

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Colander

Bowl

Slice reserved leek bulbs in half lengthwise.

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Leek

Cut each half crosswise into thin slices. Rinse with cold water; drain. Thinly slice reserved fennel bulbs.

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Fennel Bulb

Water

Add oil to pan; heat over medium heat.

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Cooking Oil

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Frying Pan

Add sliced leek and salt; cook 5 minutes, stirring occasionally.

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Leek

Salt

Add garlic; cook 2 minutes, stirring frequently.

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Garlic

Add broth, sliced fennel, 2 cups water, squash, potato, juice, saffron, chickpeas, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Stir in pepper; sprinkle with parsley.

Ingredients you will need

Chickpeas