Fennel and Chickpea Soup

We're finally about to have our first rainy day of Autumn here, and I'm meal prepping for a cozy night in (and pretending it's not in the 80s here today). I tried a similar soup at a beautiful local shop and cafe called Field and Fort, and I knew I'd have to make it for myself! So, here's my take on fennel and chickpea soup! I have added farro for a slightly nutty, hearty bite, spinach for some extra vitamins and cilantro because I had it growing in my garden! If you'd like an even more filling bowl of soup, this would be delicious with sliced chicken sausage or italian sausage! Make sure to eat this with a toasty piece of bread for optimal dipping! Happy soup season to all who celebrate!

Ingredients:

5 cups chicken stock

1 medium onion, thinly sliced into crescent moon shapes

2 carrots, peeled and cut into rounds

2 cloves of garlic, chopped

1/2 large bulb of fennel, thinly sliced into crescent moon shapes

3 tablespoons olive oil

1/2 teaspoon harissa paste

1/2 teaspoon paprika

1/8 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can chickpeas, rinsed and drained

1/4 cup farro

1 cup spinach, roughly chopped

1/2 lemon

Step 1: Warm the oil in a dutch oven or heavy pot over medium-low heat, then add in the spices and harissa paste and sauté for 30 seconds. Then add the garlic, onion, fennel and carrots and sauté for 10-15 minutes until the onion and fennel have softened.

Step 2: Add the chicken broth and chickpeas and simmer for 15 minutes.

Step 3: Add the farro, bring to a boil, then immediately reduce heat to simmer, cover and simmer for 10 minutes. *If you're adding sausage, this is the step to add it in.

Step 4: Stir in the spinach until it is wilted. Squeeze the lemon over the soup, stir and enjoy! Optional: Top with parmesan cheese for even more flavor!