2 Sauté the vegetables in 4 tablespoons of the oil for 1 minute, stirring constantly. Add 1 1/4 L (approximately 1 1/4 quart) of boiling water, cover, and cook for 20 minutes over low heat. Rinse the chickpeas in a colander. Add to the soup with the parsley, then season to taste with salt and pepper. Chop the fennel fronds. Toast the bread slices in the olive oil on both sides until they begin to brown. Remove from the pan and rub with the garlic. Divide the bread into soup bowl, sprinkle with the cheese, and top with the hot soup. Garnish with the fennel fronds and serve.