Chickpea and Leek Soup
While this soup doesn't take long to cook, there is a bit of chopping, prep and liquidising/blending.
- 12 oz can chickpeas, rinsed
- 1 medium potato, peeled
- 6 leeks, finely, sliced
- 1 tbsp olive oil
- knob of butter
- 2 cloves of garlic, finely, sliced
- salt
- freshly ground pepper
- 850 ml vegetable stock
- handful parmesan cheese, grated
- extra virgin olive oil
Cover the potato with water and cook until tender.
Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet.
Add the drained chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock and simmer for 15 minutes.
Purée half the soup in a food processor and leave the other half chunky this gives a lovely smooth comforting feel but also keeps a bit of texture.
Now add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan to taste. Garnish with a little olive oil.