This soup combines two of my favorite things, chickpeas and leeks. If you have read my leek, bacon, and potato hash post, you know how much I love leeks. And chickpeas rock too. Hummus? Yes, please. Falafel? BIG yes, please. Chickpeas are just an awesome legume, and they go wonderfully with leeks. Like many soups, this one is easy to make, healthy, satisfying, and tasty. Here’s how:
6 oz dried chickpeas, soaked overnight (or you can do a 16 oz can of prepared chickpeas)
1/2 lb russet potato (1 medium potato)
3 medium leeks, chopped (don’t use the tough green parts)
1 tbsp olive oil
1 tbsp butter
5 cloves of garlic, finely sliced
2 cups chicken or veggie stock
parmigiano cheese, shaved
If you soaked your chickpeas overnight, bring enough salted water to a boil to cover the chickpeas with 2 inches of water, add the chickpeas, then maintain a simmer for 60 minutes. After 45 minutes, you can cut up your potato into large chunks and cook the potatoes with the chickpeas for the last 15 minutes. Make sure you taste your chickpeas toward the end to see if they are done, as overnight soaking times may vary and affect the actual simmering time.
In a large soup pot, add the oil and butter, and saute the leeks and garlic with a pinch of salt and pepper. Add the chickpeas and potato pieces and cook for 1 minute. Add the stock and simmer for 15 minutes. You can either puree it all, or puree half of it, depending on the chunkiness that you want. Add some shaved parmesan, and drizzle with a high quality extra virgin olive oil. Enjoy! Thanks for reading!
This recipe was adapted from Jamie Oliver’s book The Naked Chef.