Leek and Chickpea Soup

This delicious soup is warming and tasty, with the sweetness of the leeks making it a very satisfying meal on its own. Delicious with fresh organic sourdough, or toast.

  • 1 c organic dried chickpeas
  • 2 T olive oil
  • 1 medium onion, chopped
  • 3 sticks celery, finely chopped
  • 3 leeks, finely chopped
  • 1 T rosemary, very finely chopped.
  • 1 l Water or Vege stock
  • Sea Salt
  • freshly ground black pepper
  • 1 bunch spinach, thick stems removed
  • 1 medium potato

Soak the chickpeas in water overnight, discarding any discoloured ones.  Drain just before using. In a heavy saucepan gently heat the oil, then add the onion, celery, leeks, garlic and rosemary. Saute very slowly until soft but not allow to brown. This should take around minutes.

Don’t be tempted to add salt at this stage to speed up the sweating of the vegetables; salt will toughen the chickpeas.

Add the drained chickpeas, the chopped potato and the water (or stock) and bring to a gentle simmer. Cook until the chickpeas are tender (1½ - 2 hours), adding extra water when necessary.

Take half the soup and place in a blender, and process til smooth, (or transfer to a bowl and mash with a potato masher), then add it back to the saucepan. Taste the soup and add salt and pepper.

Wash the spinach thoroughly, and roughly chop. Stir the spinach through the soup a few minutes before serving so that it retains its bright green colour, and is just wilted.

Serve in bowls and drizzle with raw extra virgin olive oil or flaxseed oil and extra black pepper.

Yield
4
Prep Time
3 hours

Notes

To speed this soup quickly, use 2 x cans drained chickpeas, and reduce the water to 600ml. Cooking the chickpeas with the potato helps to soften their skins.

A thin slice of parmesan atop this soup is also very yummy.