Vegetable Chickpea Bouillabaisse Recipe

Name: Vegetable Chickpea Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Gruyere cheese

Servings: persons

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 Gruyere cheese

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.

2029

kcal

Calories

198

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 medium leeks, 2 small fennel bulbs with stalks, 6 cups water, divided, 1/2 cup dry white wine, and more.

Yes, Vegetable Chickpea Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Chickpea Bouillabaisse

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