Fennel and Chickpea Soup

Fennel and Chickpea Soup is a fragrant and hearty Moroccan dish that combines the subtle sweetness of fennel with the earthiness of chickpeas, creating a comforting bowl of goodness. This vegetarian soup is infused with spices and fresh herbs, making it both nourishing and delicious.

Ingredients

• Fennel bulb - 1 medium (about 200g), chopped
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery stalk - 1, diced
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1/2 teaspoon
• Chickpeas - 240g (1 can, drained and rinsed)
• Vegetable broth - 500ml
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Salt - to taste
• Black pepper - to taste
• Lemon - 1, juiced

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
2. Stir in the minced garlic, chopped fennel, cumin, coriander, and paprika, and cook for another 2-3 minutes until fragrant.
3. Add the drained chickpeas and vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
4. Use an immersion blender to puree the soup to your desired consistency, or transfer to a blender in batches if you prefer a smoother texture.
5. Season with salt, black pepper, and lemon juice to taste. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, which aids digestion and promotes gut health.
• High in antioxidants and vitamins, supporting overall health and immunity.

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