Chickpea And Leek Soup
serves 4-6
This soup is filling enough to be served on it's own or with a light salad, but could also be a good first course for a larger meal.
1 tablespoon olive oil
2 large leeks (white part only), thinly sliced
3 cloves garlic, minced
3 15-ounce cans of chickpeas, rinsed and drained
1/8 teaspoon ground cumin
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons fresh lemon juice
4 cups low-sodium chicken broth
1/4 cup freshly grated parmesan
prep: 10 minutes
total: 30 minutes
colander
grater
saucepan
immersion blender (or food processor)
1. Prep all the ingredients. Heat the olive oil in a large saucepan over medium-high heat. When the oil is hot and shimmering, add the leeks and cook, stirring occasionally, until they're soft, 4-6 minutes. Stir in the garlic and cook for another minute.
2. Add the chickpeas and stir to combine. Stir in the herbs, lemon juice and broth. Simmer for 15 minutes. Purée half the soup with an immersion blender. Add water if necessary to achieve the desired consistency.
3. Sprinkle with the parmesan, and add salt and pepper to taste.
