This is our family go-to soup on a cool day, rainy day, any day! I always have a couple of cans of chickpeas around and I freeze cut up leeks to have them handy just for this soup. It's a riff on a Jamie Oliver's recipe and we've been making this soup forever. Share it with your family.
I like the canned chickpeas that have no salt. They just seem to be creamier.
Saute in olive oil and a hint of butter:
Throw in a sprig of fresh rosemary to sizzle and a pinch of chili pepper flakes
Add lots of leek until soft.
Toward the end of the saute, add 1 finely grated garlic clove.
Season with salt, pepper, and a sprinkle of cumin.
*Bacon is a nice flavour in this soup. In the same pot, cook a couple of rashers beforehand, then remove the bacon. Saute the leek
in a bit of the bacon fat instead of olive oil. Use the bacon as a garnish.
Add the chickpeas to the mix-1 or 2 cans depending on how much soup you are making.
Add enough chicken stock to cover the chickpeas. (vegg stock is an alternate)
Bring to a boil and let simmer for about 30 min.
** a small piece of Parmesan cheese rind while the soup is simmering adds a depth of flavour.
Take half of the soup out and with a hand held blender, whiz half.
Put it all back together, the texture is amazing once mixed.
Garnish this soup with Parmesan cheese...awesome! Make lots, it goes fast. I love it for breakfast!!
I like the canned chickpeas that have no salt. They just seem to be creamier.
Saute in olive oil and a hint of butter:
Throw in a sprig of fresh rosemary to sizzle and a pinch of chili pepper flakes
Add lots of leek until soft.
Toward the end of the saute, add 1 finely grated garlic clove.
Season with salt, pepper, and a sprinkle of cumin.
*Bacon is a nice flavour in this soup. In the same pot, cook a couple of rashers beforehand, then remove the bacon. Saute the leek
in a bit of the bacon fat instead of olive oil. Use the bacon as a garnish.
Add the chickpeas to the mix-1 or 2 cans depending on how much soup you are making.
Add enough chicken stock to cover the chickpeas. (vegg stock is an alternate)
Bring to a boil and let simmer for about 30 min.
** a small piece of Parmesan cheese rind while the soup is simmering adds a depth of flavour.
Take half of the soup out and with a hand held blender, whiz half.
Put it all back together, the texture is amazing once mixed.
Garnish this soup with Parmesan cheese...awesome! Make lots, it goes fast. I love it for breakfast!!
