This hearty chickpea soup has potatoes and leeks for a delicious flavor, and is finished with parmesan cheese.
Ingredients
6ozdried chickpeassoaked overnight (or you can do a 16 oz can of prepared chickpeas)
1/2lbrusset potato
3medium leekschopped (don't use the tough green parts)
1tbspolive oil
1tbspbutter
5clovesof garlicfinely sliced
2cupschicken or veggie stock
parmigiano cheeseshaved
Instructions
If you soaked your chickpeas overnight, bring enough salted water to a boil to cover the chickpeas with 2 inches of water, add the chickpeas, then maintain a simmer for 60 minutes. After 45 minutes, you can cut up your potato into large chunks and cook the potatoes with the chickpeas for the last 15 minutes. Make sure you taste your chickpeas toward the end to see if they are done, as overnight soaking times may vary and affect the actual simmering time.
In a large soup pot, add the oil and butter, and saute the leeks and garlic with a pinch of salt and pepper. Add the chickpeas and potato pieces and cook for 1 minute. Add the stock and simmer for 15 minutes. You can either puree it all, or puree half of it, depending on the chunkiness that you want. Add some shaved parmesan, and drizzle with a high quality extra virgin olive oil. Enjoy! Thanks for reading!