This tasty chickpea soup freezes well so keep some in the freezer for those nights when you dont fell like cooking.
- Melt butter in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 6 to 8 minutes or until leek has softened. Add carrot and potato. Cook, stirring, for 5 minutes. Add chickpeas, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes.
- Transfer half the mixture to a food processor. Process until just smooth. Return to saucepan. Cook, stirring, for 2 minutes or until heated through.
- Ladle into bowls. Top with sour cream and chives. Serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set