I’m in a race against time or at least against the seasons.
Spring seems to be finally sprouting amidst freezing temperatures that still seems to catch me unaware. So I am trying to get in as many hot soups as I can before it gets so hot that no one wants to look at a steaming bowl placed in front of them on the dinner table.
This one is styled after Mediterranean flavors and at its heart is chick peas – and I don’t mean the ones out a can. To get the full benefit of its creamy texture that we all love, you really need to begin with the dried peas soaked overnight and cooked in the pot with sautéed onions and garlic.
The soup base is flavored with crushed red chili pepper flakes and aromatic fennel seeds making it so delicious. Once the chick peas are soft and tender, slices of fennel are added along with mussels and stewed just for a few minutes.
Don’t be fooled by the handful of ingredients, loaded with flavor, sopped up with crust bread, this is one soup that you too are going to want to get into your menu before the season changes!
Gather the ingredients,
1 lbs mussels – scrubbed & de-bearded, 1-1/2 cup dried chick peas, 1 tsp salt, ½ tsp baking soda, 1 bulb fennel, 2 carrots, 1 tsp crushed fennel seeds, 1 tsp red pepper chili flakes, 1 yellow onion (to yield 1-1/2 cups chopped), 1 tbs chopped garlic, 3 cups chicken stock, 4 cups water, 1-1/2 tsp salt, 3 tbs olive oil, 1 tbs chopped fennel fronds
Chickpeas: Soak overnight in 4 cups of water. Next day drain the water away.
Onion: Cut away the ends discard the skin and chop.
Fennel: Trim the top and leaves to the bulb. Save a few fronds. Halve lengthwise. Slice into ¼” lengths and set aside.
Carrots: Peel and cut into ¼” circles. Discard top and ends.
Heat the olive oil until hot. Add onions, garlic, salt and crushed fennel seeds, red pepper flakes and sauté for about 10 minutes or so until softened.
Add the chick peas along with water and chicken stock, ½ tsp baking soda, 1 tsp salt. Cover & cook for about 40 minutes until tender.
Bring to a boil. Add the fennel and simmer for a few minutes. Add the mussels and stir to combine.
Cover the pan with a tight fitting lid. Cook for about 10 minutes until the mussels have opened and the fennel is crispy tender. Taste and adjust seasonings.
Garnish with chopped fennel fronds and serve immediately with crusty bread.
Recipe for
MEDITERRANEAN STYLE FENNEL, CHICKPEAS & MUSSEL SOUP
Preparation time: overnight soaking of chickpeas
Cooking time: 1 hour
Shopping list
1 lbs mussels – scrubbed & de-bearded
1-1/2 cup dried chick peas
1 tsp salt
½ tsp baking soda
1 bulb fennel
2 carrots
1 tsp crushed fennel seeds
1 tsp red pepper chili flakes
1 yellow onion (to yield 1-1/2 cups chopped)
1 tbs chopped garlic
3 cups chicken stock
4 cups water
1-1/2 tsp salt
3 tbs olive oil
1 tbs chopped fennel fronds
Preparation:
Chickpeas: Soak overnight in 4 cups of water. Next day drain the water away.
Onion: Cut away the ends discard the skin and chop.
Fennel: Trim the top and leaves to the bulb. Save a few fronds. Halve lengthwise. Slice into ¼” lengths and set aside.
Carrots: Peel and cut into ¼” circles. Discard top and ends.
Method:
Heat the olive oil until hot. Add onions, garlic, salt and crushed fennel seeds, red pepper flakes and sauté for about 10 minutes or so until softened. Add the chick peas along with water and chicken stock, ½ tsp baking soda, 1 tsp salt. Cover & cook for about 40 minutes until tender.
Bring to a boil. Add the fennel and simmer for a few minutes. Add the mussels and stir to combine.
Cover the pan with a tight fitting lid. Cook for about 10 minutes until the mussels have opened and the fennel is crispy tender. Taste and adjust seasonings.
Garnish with chopped fennel fronds and serve immediately with crusty bread.
Enjoy!
