I have always loved soup, but this Winter I have taken it to a new level by having soup (almost) everyday for the last 5 weeks. Don’t worry, I haven’t been having the same soup everyday, but one that I probably could have everyday is this little gem. Stolen from Jamie Oliver many, many years ago. It has been my go to soup for almost a decade (oh boy, now I feel old). Anyways, admittedly it doesn’t look so hot but tastes absolutely delish (especially with some hot, fresh bread) and has one of my favourite ingredients in it – chickpeas.
340gr chickpeas, soaked overnight (I add more – a whole bag of dried chickpeas or two cans of chickpeas)
1 medium potato, peeled
5 medium leeks
1 tablespoon olive oil
knob of butter
2 cloves of garlic, finely sliced
salt and freshly ground black pepper
850ml chicken or vegetable stock
Parmesan cheese, grated
1. Rinse the soaked chickpeas, cover with water, and cook with the potato until tender, about 1 hour.
2. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
3. Warm a thick bottomed pan, and add the tablespoon of oil and the butter. Then add the leeks and garlic to the pan and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock and simmer for 15 minutes.
4. Now decide if you want to puree the soup in some sort of processor, or leave it chunky and brothy, or do what I do which is puree half and leave the other half whole – this gives a lovely smooth comforting feel but also keeps a bit of texture. Then add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan to taste to round off the flavours.