Ingredients
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1 tablespoon olive oil
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1 medium white onion (chopped)
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14 ounces chicken broth
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6 medium russet potatoes (peeled, medium-large size dice)
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1/2 teaspoon salt
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1/8 teaspoon black pepper (scant, coarse ground)
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2 bay leaves
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14 1/2 ounces stewed tomatoes (broken up)
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15 ounces canned chick-peas (rinsed and drained)
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12 ounces evaporated milk
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2 cups sharp cheddar cheese (shredded)
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2 pinches fennel seeds
Instructions
- Saute onion in olive oil.
- Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
- Boil gently about 15 minutes until potatoes are tender, but not falling apart.
- Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
- Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
- Remove bay leaves before serving.
- Serves 8-10.