I lost a recipe for fennel, chickpea, and orange soup. I found this one, and I'm I'm very happy I did. Roasting the vegetables added a nice smokiness to the soup. I didn't use spray oil - instead I tossed the vegetables, as well as the chickpeas (drained and well dried) with olive oil. We watched them carefully, based on the experience of another reviewer. In the end, they took a bit longer to roast than the recipe says. The vegetables didn't burn, and the chickpeas didn't brown, but attained a deep yellow color. We forgot to buy the tomatoes, but had 12 oz of frozen roasted tomatoes from our garden, so we used those instead. We otherwise followed the recipe faithfully, except for what was missing from the previous recipe we had: orange. So we added the zest and juice of two oranges to liven the soup. A bit of acidity brightened the flavor: try lemon juice, white wine vinegar, or rice vinegar. The flavors of the soup surprised me - no added herbs, but still lovely.
Roasted Fennel, Tomato, and Chickpea Soup
Chunky Roasted Fennel, Tomato, and Chickpea Soup is a satisfying meal on any night of the week. Serve with wedges of pita bread.
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Total: 1 Hour
- Calories: 301
- Fat: 3.3g
- Saturated fat: 1.4g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.3g
- Protein: 12.5g
- Carbohydrate: 55.9g
- Fiber: 10.7g
- Cholesterol: 5mg
- Iron: 3mg
- Sodium: 739mg
- Calcium: 157mg
- 2 cups chopped fennel bulb (about 1 small bulb)
- 2 cups chopped onion
- Cooking spray
- 1 (15 1/2-ounce) can organic chickpeas (garbanzo beans), rinsed and drained
- 2 teaspoons butter
- 3 garlic cloves, minced
- 2 (14-ounce) cans fat-free, lower-sodium chicken broth
- 2 (14.5-ounce) cans organic diced tomatoes, undrained
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Fresh flat-leaf parsley
- 2 (6-inch) pitas, each cut into 8 wedges
- 1. Heat oven to 425°.
- 2. Arrange fennel and onion in a single layer on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 425° for 25 minutes, stirring after 15 minutes. Add chickpeas to vegetable mixture. Bake an additional 20 minutes or until fennel is tender and chickpeas start to brown, stirring after 10 minutes.
- 3. Melt butter in a large saucepan over medium heat. Add garlic to pan, and cook for 1 minute, stirring occasionally. 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. Remove from heat, and garnish with parsley. Serve with pita wedges.
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