This is a delicious vegetarian stew with its tasty mix of fennel and chickpeas. You can use fresh or frozen peas.
Altered ingredient amounts. The flavour was delicate, and I loved this soup. When I made it, I doubled the amount of garlic. I am a huge fan of fresh fennel, fresh basil, and chickpeas. However, if someone did not enjoy even one of these ingredients, they would not like this soup. I found that 1 cup chopped fresh basil is equal to about four ounces. Be sure to chop the fennel and the onion; being lazy here makes the soup look rather sloppy (this happened to me). Also, this soup makes 17 cups, so the 6 servings is a generous estimate. (Per 1 cup, there are 125 calories, 2 g fat, 21 g carb, 6 g fibre and 6 g protien). - 29 Sep 2008
I really enjoyed this, although I agree it is a soup rather than a stew. My husband gave it a 4 out of 5 (he liked the bite to it with the cayenne), but my teenage daugther thought it was bland. I will cook it again. - 26 Apr 2011
Made it vegetarian. I agree with previous reviewer - if you don't like fennel, chickpeas or basil, you are not going to like this. Fortunately, I do, and I liked this alot. I was surprised how well the flavours complemented each other, especially the fennel and peas. Oh, to save time I used canned chick peas, and I also added a little V8 tomato juice for more flavour. Thanks, Ornery! - 29 Sep 2008