Chickpea Bouillabaisse | America's Test Kitchen

Name: Chickpea Bouillabaisse | America's Test Kitchen
Total time: 90 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; ¼ teaspoon table salt; 4 garlic cloves, minced; 1 tablespoon tomato paste; 1 tablespoon unbleached all-purpose flour; ¼ teaspoon saffron threads, crumbled; ¼ teaspoon ground cayenne pepper; 2 (15-ounce) cans chickpeas, undrained; 3 cups chicken broth; 1 (14.5-ounce) can diced tomatoes, drained; 12 ounces Yukon gold potatoes, cut into 3/4-inch pieces; ½ cup dry white wine; ¼ cup pastis or Pernod; 1 (3-inch) strip orange zest; 1 tablespoon chopped fresh tarragon or parsley; 3 tablespoons water; 1 baguette; 4 teaspoons lemon juice; 2 teaspoons Dijon mustard; 1 large egg yolk; 2 small garlic cloves, minced; Pinch table salt; ½ cup plus 2 tablespoons extra-virgin olive oil, divided

www.americastestkitchen.com

Is there anything chickpeas can’t do? Here they add heft and an ultrasavory presence to classic bouillabaisse.

Keywords

Main Courses
Beans
Vegetables

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Ingredients

2 tablespoons extra-virgin olive oil
1 large leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
¼ teaspoon table salt
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon unbleached all-purpose flour
¼ teaspoon saffron threads, crumbled
¼ teaspoon ground cayenne pepper
2 (15-ounce) cans chickpeas, undrained
3 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
12 ounces Yukon gold potatoes, cut into 3/4-inch pieces
½ cup dry white wine
¼ cup pastis or Pernod
1 (3-inch) strip orange zest
1 tablespoon chopped fresh tarragon or parsley
3 tablespoons water
1 baguette
4 teaspoons lemon juice
2 teaspoons Dijon mustard
1 large egg yolk
2 small garlic cloves, minced
Pinch table salt
½ cup plus 2 tablespoons extra-virgin olive oil, divided