Sardinian Chickpea and Fennel Soup

If using canned chickpeas, rinse and drain well. Set aside. If using dried chickpeas, here’s how to prepare them: Soak 1 lb (about 2 cups) dried chickpeas overnight in cold water with a pinch of baking soda. Drain and rinse well. Then drain again. Place chickpeas in medium-size pot with 8 cups cold water, preferably filtered. Bring water to boil, reduce heat so water is boiling gently, and add 2 bay leaves. Continue to boil gently, uncovered, until chickpeas are tender but firm, stirring periodically. This generally takes about 1 to 1-1/2 hours. Once the beans are done cooking, there should still be enough liquid in the pan so that the beans remain covered or nearly covered with liquid. Add 2 tsp salt, stir well, cover pan and let sit about 30 minutes or longer until you add the chickpeas to the soup. You can keep cooked chickpeas on the stove for several hours if necessary.

Next, prepare fennel:  Remove and discard stalks. (I sometimes rinse them, trim the ends and munch on the stalks while preparing this dish.) If there are any fronds and they look fresh, finely chop and set aside. Cut fennel bulbs in half. Then place each half cut-side down on work surface and cut in half again. Remove and discard core from each piece and slice fennel quarters crosswise into 1/2-inch strips. Place in strainer and rinse with cold water. Let drain and set aside.

In large, heavy soup pot, heat olive oil until hot. Add onions, garlic and parsley and cook over medium-high heat, stirring, until onion is tender, about 6 to 8 minutes. If you have an old, dried piece of Pecorino Romano in the fridge, add it to the pot.  If you don’t, add a small fresh piece, if desired. Add fennel and fronds and continue cooking, stirring often, until fennel is translucent, about 8 to 10 minutes.

Add tomatoes, chickpeas and their pan liquid and mix well. Add desired amount of water or soup stock (I don’t usually add too much as I like a thick soup), oregano and salt and pepper to taste. Bring to boil, reduce heat and simmer, partially covered, for about 30 to 40 minutes or longer, up to 1 hour. Turn off heat. Taste and adjust seasoning, if necessary.

Meanwhile, prepare garlic toasts: Place bread on baking sheet and place in 400F oven, turning once or twice, until bread is toasted. This should take about 10 to 15 minutes but check frequently so bread doesn’t burn; it should be golden brown and crisp. Remove from oven and, while still hot, rub on both sides with whole cloves of garlic. Set aside until serving time.

To serve: Place a slice of garlic toast in each large shallow soup bowl. Then ladle soup into each bowl. Sprinkle with parsley and a little cheese on top. Pass the remaining cheese around the table.