Ingredients :
- 2 tbsp olive oil.
- 1 onion, finely chopped.
- 2 leeks, white parts only, sliced.
- 2 cloves garlic, minced.
- 2 tomatoes, chopped.
- 1 small fennel bulb, thinly sliced.
- 1 carrot, sliced.
- 1 parsnip (or another root vegetable), diced.
- 150 g cooked chickpeas.
- 100 g mushrooms (shiitake or oyster mushrooms for a rich flavor), sliced.
- 1 sheet of nori (dried seaweed), crumbled.
- ½ tsp salt.
- ½ tsp black pepper.
- 1 liter of water.
How to do :
1/ Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the onion, leeks, fennel, carrot, and parsnip. Sauté for 5 minutes until softened. Stir in the mushrooms, garlic, and tomatoes and cook for another 5 minutes.
2/ Build the Broth: Add the nori, salt, pepper. Pour in the water. Bring to a boil, then reduce heat and simmer for 20 minutes to develop flavors.
3/ Add the Chickpeas & Final Simmer: Add the cooked chickpeas and let the soup simmer for another 10 minutes. Adjust seasoning if needed.
4/ Serve: Ladle the hot broth with vegetables and chickpeas into bowls. Serve with toasted bread