Vegetable Chickpea Bouillabaisse

Ingredients

• 12 ounces baking potatoes cubed peeled
• 0.3 teaspoon pepper black
• 4 cups butternut squash cubed peeled (1-inch)
• 15.5 ounce garbanzo beans drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes undrained chopped canned
• 0.5 cup wine dry white
• 2 small fennel bulb with stalks
• 2 teaspoons fennel seeds 
• 2 tablespoons parsley fresh chopped
• 3  garlic clove thinly sliced
• 4 ounces gruyere cheese shredded
• 2 medium leek 
• 2 tablespoons juice of lemon fresh
• 1 tablespoon olive oil 
• 0.3 teaspoon saffron threads crushed
• 1 teaspoon sea salt fine
• 1 ounce sourdough bread toasted
• 6 cups water divided

Equipment

• bowl
• frying pan
• baking sheet
• broiler
• dutch oven
• colander

Directions

1. Remove and discard roots, outer leaves, and tops from leeks.
2. Cut off dark leaves of leeks, leaving 6 inches of bulb; reserve dark leaves and bulbs.
3. Remove stalks from fennel bulbs; reserve stalks and bulbs.
4. Combine dark leaves of leek, fennel stalks, 4 cups water, wine, and fennel seeds in a Dutch oven; bring to a boil. Reduce heat; simmer 25 minutes.
5. Drain through a colander over a large bowl; discard solids.
6. Slice reserved leek bulbs in half lengthwise.
7. Cut each half crosswise into thin slices. Rinse with cold water; drain. Thinly slice reserved fennel bulbs.
8. Add oil to pan; heat over medium heat.
9. Add sliced leek and salt; cook 5 minutes, stirring occasionally.
10. Add garlic; cook 2 minutes, stirring frequently.
11. Add broth, sliced fennel, 2 cups water, squash, potato, juice, saffron, chickpeas, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Stir in pepper; sprinkle with parsley.
12. Preheat broiler.
13. Place bread on a baking sheet; sprinkle each slice with 2 tablespoons cheese. Broil 1 minute or until cheese melts.
14. Serve with soup.