Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Chunky Roasted Fennel, Tomato, and Chickpea Soup is a satisfying meal on any night of the week. Serve with wedges of pita bread.

Recipe by Cooking Light March 2012

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

hands-on:
15 mins
total:
1 hr
Yield:
Serves 4 (serving size: 2 cups soup and 4 pita wedges)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425°.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

301 calories; fat 3.3g; saturated fat 1.4g; mono fat 0.6g; poly fat 0.3g; protein 12.5g; carbohydrates 55.9g; fiber 10.7g; cholesterol 5mg; iron 3mg; sodium 739mg; calcium 157mg.
Advertisement