Chickpea and leek soup

Author: Michael Verhoef Status: published license cc-by-nc-nd tags: Food, Soup, DOF, Bokeh, 2009, Leek, Chickpea, Ikea, 0   Share on Facebook Share on Twitter

Ingredients (serves 4)

* 30g butter
* 2 medium leeks, trimmed, halved, washed, thinly sliced
* 1 garlic clove, crushed
* 3 medium carrots, peeled, chopped
* 1 medium desiree potato, chopped
* 2 x 400g cans chickpeas, drained, rinsed
* 2 cups chicken stock
* light sour cream and chopped fresh chives, to serve

Method

1. Melt butter in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 6 to 8 minutes or until leek has softened. Add carrot and potato. Cook, stirring, for 5 minutes. Add chickpeas, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes.
2. Transfer half the mixture to a food processor. Process until just smooth. Return to saucepan. Cook, stirring, for 2 minutes or until heated through.
3. Ladle into bowls. Top with sour cream and chives. Serve.

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