Thursday, June 16, 2011

Chickpea and Leek soup

Ingredients for 6 generous portions

1 can chick peas (or 1 1/2 cup dried chickpeas, soaked and cooked)
1 potato
6 leeks, finely sliced
1 tbsp. olive oil
(knob of butter) - optional
2 cloves of garlic, finely sliced
freshly ground pepper
850 ml (3 1/2 cups ) chicken or vegetable stock, (or water and bouillon powder)

2 handfuls Parmesan (or Romano) cheese grated as garnish
Chopped cilantro as garnish

Note: Leeks need very careful washing or you will have sand in your soup! Cut off the roots, peel away the toughest outer leaves, and trim off the tough tips of leaves. Slice each leek from root to leaf, open leaves of each half and rinse under running water. Be sure the water runs away from the root, to wash out the dirt and grit. Slice a 2nd time from root to leaves then chop finely.

Method: Blend 2/3 chickpeas, or use food processor to make puree.

Cook potato, finely sliced until tender, add chickpeas

Cook sliced leeks and garlic in olive oil (and butter) with a good pinch of salt. Sweat gently until tender and sweet.

Combine with the potatoes and chickpeas and cook for 1 minute.

Add 2/3 stock, check seasonings, simmer for 15 minute. Add more stock to desired consistency. Check seasonings.

Serve with a grinding of black pepper and sprinklings of cheese and cilantro.

Bon appetit!


  1. This soup is tremendous by the way. The kids even went back for seconds, so it's Kid Approved!

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  2. Thanks for this Catherine. I can't wait to make it and share it with others!!!