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Chickpea Bouillabaisse


90 mins
Serves 4

Chickpeas make a delicious vegan bouillabaisse. With Tomato Bliss, fennel, and saffron you’re guaranteed a flavorful broth. Tomato Bliss and canned chickpea liquid create a vegan alternative to fish stock.  Complete the dish with garlic toast.

  • Step 1

    Adjust oven rack to lower-­middle position and heat oven to 375 degrees. Heat oil in Dutch oven over medium-high heat until shimmering. Add  fennel, a pinch of salt and cook, stirring often, until fennel softens, about 5 minutes.

  • Step 2

    Stir in flour, saffron, cayenne and cook until fragrant, about 30 seconds. Stir in chickpeas and their liquid, Tomato Bliss, potatoes and orange peel. Bring to simmer and cook over medium-low heat, partially covered, until potatoes are tender, about 20 minutes.

  • Step 3

    Discard orange peel from bouillabaisse. Stir in tarragon or parsley and season with salt and pepper to taste. Serve in ­individual bowls over garlic toast or croutons.

Ingredient list

  • 1 Tbsp
    olive oil
  • 1/2
    fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
  • 1/2 Tbsp
    unbleached all-purpose flour
  • Pinch
    saffron threads, crumbled
  • ¼ tsp
    ground cayenne pepper
  • 1
    15 oz can chickpeas, undrained
  • 32 oz
    Tomato Bliss
  • 6 oz
    Yukon gold potatoes, cut into 3/4-inch pieces
  • 1 1/2
    inch strip orange peel
  • 1/2 Tbsp
    chopped fresh tarragon or parsley
  • Toasted baguette, rubbed with garlic for serving