This recipe is quick, easy, and tastes fantastic. The chickpeas go really creamy and the leeks go silky and sweet.
Ingredients
|
Ingredients |
4 servings |
|
Potatoes, chopped |
1 medium |
|
Olive oil |
1 T |
|
Garlic clove, finely sliced |
1 |
|
Leeks |
2 medium |
|
Chickpeas, canned |
1 can (420 g) |
|
Chicken or vegetable stock |
2 C |
|
Ham, chopped |
100 g |
|
Parmesan cheese, grated |
1⁄4C |
Method
- Boil potato in a sauce pan until tender (5 – 10 minutes).
- Remove the outer skin from the leeks, slice lengthways, carefully wash under the tap, and finely slice.
- Warm the olive oil in a thick-bottomed sauce pan. Add the garlic and leek, and cook gently until the leek is tender and sweet.
- Drain and rinse the canned chickpeas and drain the potato. Add both to the pan with the leeks and cook for one minute.
- Add 1 1⁄2 cups of the stock and simmer for 15 minutes.
- If you enjoy a smooth soup, you can puree it now with a hand blender or you can leave it chunky and brothy.
- Now add the chopped ham and the remaining 1⁄2 cup of stock and return to a simmer.
- Serve with the grated parmesan cheese to garnish and add salt and pepper if needed.
t = teaspoon