hamsoupThis recipe is quick, easy, and tastes fantastic. The chickpeas go really creamy and the leeks go silky and sweet.





4 Serves

Potato, chopped

1 medium

Olive oil

1 T

Garlic clove, finely sliced



2 medium

Chickpeas, canned

1 can (420 g)

Chicken or vegetable stock

2 C

Ham, chopped

100 g

Parmesan cheese, grated

¼ C



  1. Boil potato in a sauce pan until tender (5 – 10 minutes).
  2. Remove the outer skin from the leeks, slice lengthways, carefully wash under the tap, and finely slice.
  3. 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.
  4. Drain and rinse the canned chickpeas and drain the potato. Add both to the pan with the leeks and cook for one minute.
  5. Add 1 ½ cups of the stock and simmer for 15 minutes.
  6. If you enjoy a smooth soup, you can puree it now with a hand blender or you can leave it chunky and brothy.
  7. Now add the chopped ham and the remaining ½ cup of stock and return to a simmer.
  8. Serve with the grated parmesan cheese to garnish and add salt and pepper if needed.

Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre