Chickpea, fregola and fennel soup from Alimentari: Salads + Other Classics from a Little Deli that Grew (page 99) by Linda Jones and Paul Jones

  • bay leaves
  • carrots
  • celery
  • fennel
  • onions
  • tomatoes
  • chicken stock
  • fregola pasta
  • baby spinach
  • cooked chickpeas

  • EYB Comments

    Can substitute pearl couscous or risoni for fregola pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pearl couscous or risoni for fregola pasta.

  • e_ballad on February 27, 2019

    Definitely not a soup, but more of a fregola pasta dish, if using the quantity of fregola specified in the recipe. If it’s soup you’re after, use half or even a third of the quantity . On the subject of fregola, I’m yet to come across a type that requires 30 minutes to cook - mine was closer to 8 minutes to reach al dente. It would be gruel if the cooking time was adhered to. The flavour was ok, but nothing especially notable.

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