Fennel and chickpea cream is a perfect recipe for winter when you crave something warm, light, and at the same time nutritious. I like it because it’s simple, comforting, with only plant-based ingredients, ideal for bringing a healthy and economical dish to the table without complicating life.
Fennel, delicate and fragrant, pairs very well with chickpeas, which make the cream velvety and satisfying without being heavy. It’s an excellent recipe for a light dinner or a warm lunch on colder days, and I’m sure you’ll also like it if you’re looking for genuine and seasonal dishes.
Here are more light and tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Seasonality: Autumn, Winter
Ingredients
- 14 oz fennel (net of waste)
- 8 oz cooked chickpeas
- Half onion
- Half stalk celery
- to taste vegetable broth
- extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Immersion blender
- Strainer
Preparation
Wash the fennel and cut it into pieces. Drain the chickpeas from their preservation liquid.
Clean the onion, wash the celery and chop them.
In a pot, sauté the celery and onion briefly with a little oil. Add the fennel, salt, and let it flavor by stirring for a couple of minutes (1).
Add the chickpeas (2) and cover everything with hot vegetable broth. If you like, you can set aside a handful of chickpeas to add whole at the end.
Cover and let cook for about 20 minutes, or until the fennel is tender (3).
After the time has passed, blend the soup with the immersion mixer until you get a smooth cream. Adjust salt and pepper, and if necessary, let it thicken on the stove for a few more minutes to adjust the consistency.
The fennel and chickpea cream is ready, distribute it in the dishes and serve it hot. You can add whole chickpeas and a bit of chopped fennel fronds if you wish.
Tips and Notes
You can also garnish with croutons toasted in a pan, with a drizzle of raw oil, with herbs to taste.
You can flavor the soup with curry, turmeric, or ginger.
FAQ (Frequently Asked Questions)
Can I prepare the fennel and chickpea cream in advance?
Sure, you can prepare it a few hours in advance and warm it up when needed. If you have leftovers, you can transfer them to a container and store them in the refrigerator for 1-2 days.
