Chickpea and leek soup with chorizo

Cooking Soups Chickpea and leek soup with chorizo

The fried chorizo topping adds a salty, garlicky flavour hit to this classic potato and leek, with chickpea, soup.

Lables: High fibre Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium heat. Add leek. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute.
  2. Add stock and potato. Bring to a simmer. Cover. Simmer for 15 minutes or until potato is tender. Stir in chickpeas. Remove from heat. Transfer 1/2 the soup mixture to a heatproof bowl. Using a stick blender, blend soup in pan until smooth. Return unblended soup to pan. Season with salt and pepper.
  3. Meanwhile, heat a non-stick frying pan over medium heat. Add chorizo. Cook, stirring occasionally, for 3 to 4 minutes or until golden.
  4. Serve topped with chorizo and chives.

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1 tbsp extra virgin olive oil
2 leeks, trimmed, halved, thinly sliced
1 garlic clove, finely chopped
1.25 litres salt-reduced chicken stock
900g cream delight potatoes, peeled, cut into 2cm pieces
400g can chickpeas, drained, rinsed
1 chorizo sausage, finely chopped
2 tbsp fresh chives, chopped, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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