Chickpea and leek soup

This tasty chickpea soup freezes well so keep some in the freezer for those nights when you dont fell like cooking.

Recipe «Chickpea and leek soup» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 30g butter, 2 medium leeks, trimmed, halved, washed, thinly sliced, 1 garlic clove, crushed, 3 medium carrots, peeled, chopped, 1 medium desiree potato, chopped , 2 x 400g cans chickpeas, drained, rinsed, 2 cups chicken stock, light sour cream and chopped fresh chives, to serve .

Ingredients:

• 30g butter 
• 2 medium leeks, trimmed, halved, washed, thinly sliced 
• 1 garlic clove, crushed 
• 3 medium carrots, peeled, chopped 
• 1 medium desiree potato, chopped 
• 2 x 400g cans chickpeas, drained, rinsed 
• 2 cups chicken stock 
• light sour cream and chopped fresh chives, to serve 

Instructions

1. 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.
2. Transfer half the mixture to a food processor. Process until just smooth. Return to saucepan. Cook, stirring, for 2 minutes or until heated through.
3. Ladle into bowls. Top with sour cream and chives. Serve.