in Soup Recipes

Chickpea and leek soup

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Ingredients for 4 servings:

  • 3 stalk(s) leeks
  • 500 g chickpeas
  • 1 liter of broth
  • 2 clove(s) garlic, chopped
  • olive oil
  • 1 potato(s)
  • 200 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Soak the chickpeas in water overnight. Drain the water and cook the chickpeas with a potato for 30–40 minutes. Trim the leek and slice it into thin strips. Add oil to a pan and fry the two finely chopped garlic cloves. Add the leek and fry until it collapses. Add the cooked chickpeas and pour in approximately 850–1000 ml of stock. Let the mixture simmer for 15 minutes. Blend about half of the mixture with a hand blender until smooth and add it back in. Fold in the Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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