Chickpea And Broccoli Soup | Donna Hay

Ingredients

• 2 cups (140g) coarse sourdough breadcrumbs
• ½ cup (40g) finely grated pecorino
• 400g can chickpeas (garbanzos), rinsed and drained
• 2 tablespoons extra virgin olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 teaspoon fennel seeds
• 1 litre chicken stock
• 1kg broccoli, trimmed and sliced
• micro (baby) mint leaves and cracked black pepper, to serve