Alentejo Açorda

Ingredients

• 200g whole wheat bread
• 100g potatoes
• 100g zucchini
• 50g onion
• 100g vegetable broth
• 50ml olive oil
• 100g chickpeas
• 100g cucumbers
• Salt and pepper to taste
• 1 tablespoon white wine vinegar
• 2 eggs
• 2 tablespoons fennel seeds

Method

1. Cut the bread into cubes about 2 cm in size.
2. Fry the bread cubes in a pan with olive oil until they become slightly crunchy.
3. Peel and cut the potatoes and zucchini into cubes.
4. In a pot, cook the vegetables in vegetable broth until they are soft.
5. Add the chickpeas and cook for another 5 minutes.
6. In a bowl, mix the eggs with white wine vinegar.
7. At the same time, mix the fried bread cubes with the vegetables and cucumbers.
8. Add the egg mixture and fennel seeds to the vegetable mixture.
9. Combine the egg and bread mixture with the vegetable and chickpea soup.
10. Serve it hot in a bowl.