Every once in a while you come across a recipe that seems so simple, how could it be delicious? We’ve all had chickpeas before. We’ve all had fennel before. We’ve all had leeks before. But I don’t think we’ve ever had them together. Not like this. This soup is so good, I keep some in my freezer all the time.
I discovered this soup several years back when I was cooking from Normal Russell’s Polpo and ran across this dish. It was a week night. And had chickpeas in a can, and surprisingly fennel and leek in the fridge. I made this thinking it would be nothing. I mean, the ingredients are super simple and it takes no time at all. And it’s BEIGE, for chrissakes.
I was shocked at the transformation that these simple ingredients make into something soul-warming and yummy. It’s quick. and you can make it as fancy–I added olive oil and fried jalapeños to this one–or as plain as you like. It will taste good no matter what.
Chickpea, Leek, & Fennel Soup
- 800g can of chickpeas, well-rinsed
- 8 cups chicken stock
- Pinch of diced chilli
- Virgin Olive Oil
- 2 finely diced shallots
- 2 leeks cut into 1cm pieces
- 2 small fennel bulbs cut into 1cm piece
- Sea salt
- Add olive oil to the pan. Add pinch of the chili, more to taste. Add the shallots, leeks and fennel and saute until they are soft. Season as you go.
- Add the chickpeas and chicken stock. Cook for about 20 minutes or so until everything has a chance to cook together. Remove about half and blend until smooth. Or use an immersion blender and blitz part of the soup.
- Add back the pureed part in the soup if you did it this way and stir. Season with salt and pepper. Serve with a drizzle of olive oil and some crust bread
