Chickpea and Leek Soup

Chickpea and Leek Soup 

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Servings | 6

340g Dried Chickpeas, soaked overnight (or canned equivalent)
1 medium potato, peeled
5 medium leeks
6 slices of lean back bacon
spray oil

2 cloves of garlic, finely sliced
850ml chicken stock
fresh grated parmesan (optional) and 1½ pts per tbsp

After soaking your chickpeas overnight, discard the soaking water and rinse. Put in a saucepan with the sliced potato and cover with water. Simmer until tender.

Wash and slice your leeks finely.

Heat a heavy-bottomed saucepan or stock pot. Add the olive oil and butter, chop the bacon and saute gently until browned. Add the leeks and garlic, sweating until the leeks are tender.

Add the drained chickpeas and potato and cook for one minute.

Add approximately 2/3 of the stock.

This soup can now be served, but for a creamier, velvety texture, remove approximately 1/3-1/2 of the soup and cool slightly. Blitz in a food processor then mix back into the rest of the soup. Add some more stock if necessary to loosen the soup.

** If desired, when serving, scatter a tablespoon or so of grated parmesan over the top.