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
CHICKPEA AND LEEK SOUP
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
