Chickpea and Leek Soup

🥘 Ingredients

• chickpeas 12 oz
• water
• medium potato 1
• chickpeas 2 cans
• stock
• olive oil 1 Tbsp
• butter 1 knob
• medium leeks 5
• garlic cloves 2
• salt
• chicken or vegetable stock 1 ½ pints
• salt
• freshly ground black pepper
• Parmesan cheese
• extra-virgin olive oil

1. 1

   If using dried chickpeas , rinse the soaked beans and place them in a pot . Cover with water , add the whole peeled medium potato , and cook until tender (about 1 hour ). If using canned chickpeas , simmer the potato in a little water or stock until soft.
2. 2

   In a separate thick-bottomed pan , warm the olive oil and butter . Add the sliced medium leeks and sliced garlic cloves with a good pinch of salt . Sweat them gently over low heat until they are tender and sweet (do not brown them).
3. 3

   Drain the cooked chickpeas and potato. Add them to the pan with the leeks and cook for 1 minute to combine the flavors.
4. 4

   Add about two-thirds of the chicken or vegetable stock to the pan. Bring to a simmer and let it cook for about 15 minutes .
5. 5

   Puree exactly half of the mixture in a food processor or with an immersion blender , leaving the other half chunky.
6. 6

   Stir the pureed half back into the pot. Add as much of the remaining stock as needed to reach your preferred consistency. Season with salt and freshly ground black pepper to taste. Stir in a little grated Parmesan cheese to round off the flavors.
7. 7

   Ladle into bowls . Finish with a generous drizzle of extra-virgin olive oil , a fresh grinding of black pepper, and an extra sprinkling of Parmesan cheese.