Onions and fennel are charred in a hot pan, then simmered in chicken stock with garlic, aromatics, fregola and chickpeas. Once cooked, the soup is finished with lots of soft green herbs, lemon and feta for a hearty but fresh dish.
Charred Onion and Fennel Broth with Fregola, Chickpeas and Feta
4.7
0
Notes
30 mins cook
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Serves
4
Onion
Fennel
Garlic
Fennel Seed
Chicken Stock
Bay Leaf
Fregola
Drained Cooked Chickpeas
Parsley
Basil
Mint
Lemon
Feta
Olive Oil
Salt
Unknown ingredient
Serves
4
Onion
Fennel
Garlic
Fennel Seed
Chicken Stock
Bay Leaf
Fregola
Drained Cooked Chickpeas
Parsley
Basil
Mint
Lemon
Feta
Olive Oil
Salt
Unknown ingredient
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Step 1.
Trim and peel the onions but leave the root on and cut each one into 8 wedges.
Step 2.
Add a splash of olive oil to a large saucepan over a medium-high heat and add the onion wedges in a single layer. Cook until very golden/slightly charred on each side.
Step 3.
Roughly chop and add the fennel, fennel seeds and garlic cloves. Cook for a few minutes until starting to soften, then pour in the chicken stock and bay leaves.
Step 4.
Bring to a simmer, then add the fregola and cook for about 10 mins. Drain and add the chickpeas and the parsley, basil and mint all roughly chopped (you can keep a pinch of the herbs aside for garnish). Cook for another 2 mins.
Step 5.
Taste and season with salt, squeeze in the lemon juice and then spoon into bowls. Top with the remaining herbs, crumble over the feta and finish with a drizzle of olive oil and grind of black pepper.
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