brothy chickpea soup with swiss chard — sicilian style

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This Sicilian-inspired chickpea soup features a saffron-tomato broth, fennel seeds, creamy chickpeas, and Swiss chard for a light, cozy meal.

1/4 cup extra-virgin olive oil
1 yellow onion, diced
1 celery stalk, diced
1 bunch swiss chard, stems diced and leaves sliced into 1/2” ribbons
1 1/2 tsp dried fennel seeds
kosher salt
freshly ground black pepper
2 garlic cloves, chopped
1/2 cup tomato passata (tomato sauce)
1/4 tsp saffron threads
3 cups cooked chickpeas with reserved cooking liquid (or 2 15-oz cans, drained and rinsed)
2- 4 cups unsalted chicken stock
1/4 tsp crushed red chili flakes
fruity olive oil, for drizzling

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Heat olive oil in a large pot over medium heat. Add onion, celery, swiss chard stems (save leaves for the end), and fennel seeds, and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and translucent, 8- 10 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Add tomatoes and saffron and cook until thickened, about 5 minutes.
Stir in the chickpeas. If you saved their cooking liquid, add up to 2 cups, then pour in enough chicken stock to bring the total liquid in the pot to 4 cups. (Using canned, rinsed beans? Skip the cooking liquid and go straight to 4 cups stock.)
Bring soup to a boil and reduce to a gentle simmer, season with salt and pepper, and cook for about 20 minutes uncovered, until chickpeas are creamy and flavorful.
Stir in swiss chard leaves and chile flakes; cook until tender, about 5 minutes.
Ladle soup into bowls and serve with a drizzle of fruity olive oil and fresh cracked pepper.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Find it online: https://www.withspice.com/blog/chickpea-soup/