Chickpea Bouillabaisse

This classic French recipe is packed with flavor. Although it takes about an hour to make, this soup is worth it.
— An & Kaitlyn

Pair it with a nice crusty piece of bread and you will have a perfect meal for a summer night.


  • 2 tbs olive oil
  • 2 tsp fennel seeds
  • 1 tsp anise seeds
  • 2 yellow onions - chopped
  • 4 cloves garlic
  • 3 large carrots - chopped
  • 2 cups butternut squash - chopped
  • 1 fennel bulb - chopped
  • 1 cup dry white wine
  • 2 potatoes, peeled - chopped
  • 2 x 14 oz tins crushed tomatoes
  • 2 cups vegetable stock
  • 3 tsp saffron
  • 1 sheet nori, crushed
  • 1 tbsp fresh thyme
  • 1 cup garbanzo beans

Chickpea Bouillabaisse

 Place a large sauce pan on medium heat.

Add olive oil and heat for a few seconds. and then add fennel seeds and anise seeds, onions and garlic.
Sauté for a couple of minutes or until the onions have softened.

Add carrots, squash and the chopped fennel and after a couple of minutes the white wine.

Let simmer for five minutes and then add potatoes, tomatoes, vegetable stock, saffron, nori and thyme.

Give it a good stir and then leave to simmer for 45 minutes.

When the cooked vegetables are soft and the stew tastes flavourful,add garbanzo beans and let simmer for a few more minutes before serving.






An De Smedt