Spring seems to be finally sprouting amidst freezing temperatures that still seems to catch me unaware. So I am trying to get in as many hot soups as I can before it gets so hot that no one wants to look at a steaming bowl placed in front of them on the dinner table.
This one is styled after Mediterranean flavors and at its heart is chick peas – and I don’t mean the ones out a can. To get the full benefit of its creamy texture that we all love, you really need to begin with the dried peas soaked overnight and cooked in the pot with sautéed onions and garlic.
The soup base is flavored with crushed red chili pepper flakes and aromatic fennel seeds making it so delicious. Once the chick peas are soft and tender, slices of fennel are added along with mussels and stewed just for a few minutes.
Don’t be fooled by the handful of ingredients, loaded with flavor, sopped up with crust bread, this is one soup that you too are going to want to get into your menu before the season changes!