Vegetable Chickpea Bouillabaisse

Ingredients

• 2 medium leeks
• 2 small fennel bulbs with stalks
• 6 cups water, divided
• 1/2 cup dry white wine
• 2 teaspoons fennel seeds
• 1 tablespoon olive oil
• 1 teaspoon fine sea salt
• 3 garlic cloves, thinly sliced
• 4 cups (1-inch) cubed peeled butternut squash
• 2 cups cubed peeled baking potato (about 12 ounces)
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon saffron threads, crushed
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 1 (14 1/2-ounce) can plum tomatoes, undrained and chopped
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 8 (1-ounce) slices sourdough bread, toasted
• 1 cup (4 ounces) shredded Gruyère cheese

Preparation

1. Remove and discard roots, outer leaves, and tops from leeks. Cut off dark leaves of leeks, leaving 6 inches of bulb; reserve dark leaves and bulbs. Remove stalks from fennel bulbs; reserve stalks and bulbs.
2. 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. Drain through a colander over a large bowl; discard solids.
3. Slice reserved leek bulbs in half lengthwise. Cut each half crosswise into thin slices. Rinse with cold water; drain. Thinly slice reserved fennel bulbs.
4. Add oil to pan; heat over medium heat. Add sliced leek and salt; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes, stirring frequently. 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.
5. Preheat broiler.
6. Place bread on a baking sheet; sprinkle each slice with 2 tablespoons cheese. Broil 1 minute or until cheese melts. Serve with soup.