Ezogelin Turkish Soup, Fennel Version

My very first Sunbasket delivery, this was the first one I cooked. It was yummy, so I made it again the same week with my own supplies, in a version Roland could eat.

The Sunbasket Recipe

In a large sauce pot, combine:

1/2 Cup Red Rice (I've substituted brown)
1 1/2 Cups coarsely chopped fennel (it was yellow onion originally)
4 Cups water (which I don't bother to salt

Bring to a boil, reduce to a simmer, cook uncovered 12 minutes or so (until rice starts to soften).

Add:

1 Cup cooked, rinsed if canned, chickpeas
1-2 carrots, grated coarsely or chopped small
the zest of one lemon
2 Tbsp tomato paste (thinned out with a little water from the pot)
1 Cup diced tomatoes
fresh ground black pepper

Bring it back up to a boil, reduce it to a simmer, continue to cook uncovered about 10 minutes until the rice is done. Serve with ciabatta, toasted with olive oil on it, lemon wedges and red chili flakes soaked in a 2 tablespoons of olive oil drizzed on it and chopped mint leaves mixed in.

The original onion version from Sunbasket is below. In addition to onion rather than fennel, the carrot is grated rather than chopped.

Created March 29, 2018