This is my absolutely favorite soup. Recipe comes from Jamie Oliver’s book “The Naked Chef”. The ratio of leek to chickpeas (garbanzo bean) may vary, though I prefer more chickpeas.
Chickpea and Leek Soup
Cook Time
1 hr 20 mins
Chickpea and Leek Soup
Course:
Soup
Cuisine:
English
Keyword:
chickpea and leek soup
Servings: 6
Ingredients
- 12 oz (340 gr) chickpeas (garbanzo beans), soaked overnight
- 1 medium potato, peeled
- 5 medium leeks, finely sliced
- 1 tablespoon olive oil
- knob of butter
- 2 cloves garlic, finely sliced
- salt, ground black pepper
- 1 1/2 pints (850 ml) chicken or vegetable stock
- Parmesan cheese, grated
Instructions
-
Rinse the soaked chickpeas, cover with water, add the potato, and cook with until tender, about 1 hour.
-
In a large pot, heat the olive oil and butter. Add the leeks and garlic with a pinch of salt and sautee until tender.
-
Add the chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock and simmer for 15 minutes.
-
Puree half the soup in food processor. Add remaining stock. Season with salt, black pepper and add grated Parmesan cheese.
-
Ladle soup into serving bowls, drizzle with some olive oil, add ground black pepper, some more Parmesan cheese and serve.
Yum, the soup sound delicious, thanks for sharing the recipe!
That looks a really good soup. Thanks for linking up with Food on Friday. Cheers
Made this tonight and it’s delish, thanks for the recipe!
I only used 2 leeks and kept everything the same though. I can’t imagine how thick it would be if I had used 5 leeks!
I do the same, 2 leeks are enough.