Name: Chickpea and leek soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 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; 510.00 gm chicken style liquid stock; Light sour cream, to serve; Fresh chives, chopped, to serve

Chickpea and leek soup

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

This delicious chickpea soup is freezer-friendly for easy meals on busy nights.

Ingredients:

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
510.00 gm chicken style liquid stock
Light sour cream, to serve
Fresh chives, chopped, to serve

Instructions:

In a large saucepan over medium-high heat, melt butter. Stir in leek and garlic and cook until leek has softened, about 6 to 8 minutes. Add carrot and potato and cook for another 5 minutes. Pour in chickpeas, stock, and 2 cups of cold water. Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
Pour half of the mixture into a food processor and blend until smooth. Return the mixture back to the saucepan. Cook and stir for 2 minutes or until heated through.
Serve the soup in bowls and garnish with a dollop of sour cream and finely chopped chives before enjoying.

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