Chickpea, Potato, And Leek Soup

Chickpea, Potato, And Leek Soup

Ingredients

4 Medium Leeks, halved, cleaned, and sliced
2 Cloves Garlic, peeled and chopped
1 Yellow Onion, peeled and diced
2 Yellow Wax Potatoes, peeled and diced
1 ½ Cup Canned Chickpeas
4 Tbsp Olive Oil
6 Cups Chicken Stock
Sea Salt
Freshly Ground Black Pepper

Method

Heat the olive oil in a large pot; add leeks, garlic, and onions with a pinch of salt. Cook the mixture until soft and translucent but not brown.



Then add the potatoes, chickpeas and continue to cook for about 2 to 3 minutes.



Add the chicken stock, bring it to the boil and simmer for about 15 to 20 minutes. Allow the soup to cool slightly before you puree it with a handheld blender.

Bring the soup back to the boil and season with some salt and pepper. Serve warm.