Chickpea and Leek Soup

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Chickpea and Leek Soup

 

12 ozs. 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

4 cups 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.

 

 

 

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