CHICKPEA AND LEEK SOUP
Ingredients
1 tin chickpeas, washed and drained
2 leeks, washed well and sliced thinly
2 cloves garlic, sliced thinly
1 tsp fresh or dried rosemary
Good quality oil (preferably olive)
Water, chicken or vegetable stock
Salt and cracked pepper
2 leeks, washed well and sliced thinly
2 cloves garlic, sliced thinly
1 tsp fresh or dried rosemary
Good quality oil (preferably olive)
Water, chicken or vegetable stock
Salt and cracked pepper
Method
In a good size pot, add a glug of oil and add the sliced leeks, garlic and rosemary. Stir to combine and cook gently for about 10 minutes or longer if possible. You are wanting to extract as much flavour as possible without colouring the leeks! Add the chickpeas and add enough water or stock to just cover the ingredients. Season lightly and cook for about 20 minutes.
Blend 2/3of the soup up with either a hand wand or food processor, add back to the pot and mix with the remainder of the soup. Bring to the boil, taste to ensure your soup has enough salt and pepper. Serve and enjoy!
You can add to this soup with ingredients you may have in your cupboard. Kumara, and pumpkin add a lovely sweetness and creamy texture to the soup. You only need a about 250g of either ingredient, add it chopped up when you would add the leeks. And follow the recipe through to the end.
Blend 2/3of the soup up with either a hand wand or food processor, add back to the pot and mix with the remainder of the soup. Bring to the boil, taste to ensure your soup has enough salt and pepper. Serve and enjoy!
You can add to this soup with ingredients you may have in your cupboard. Kumara, and pumpkin add a lovely sweetness and creamy texture to the soup. You only need a about 250g of either ingredient, add it chopped up when you would add the leeks. And follow the recipe through to the end.
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