Leek and chickpea soup
Serving size: Serves 4
Cooking time: Less than 60 minutes
Leek and chickpea soup
INGREDIENTS
40g butter
1 clove garlic, crushed
1/2 teaspoon ground cumin
3 medium (1kg) leeks, chopped finely
1 medium (140g) lemon
1 medium (120g) carrot, grated coarsely
1/4 cup chopped fresh flat-leaf parsley
1.5 litres vegetable or chicken stock
400g can chickpeas, rinsed, drained
100g baby spinach leaves, rinsed, drained
1/2 cup (120g) sour cream or yogurt, optional
METHOD
1 Heat the butter, garlic and cumin in a large saucepan over a medium heat until fragrant. Add the leek; cook, stirring, until soft but not coloured.
2 Remove the rind from the lemon with a zester or by peeling it thinly with a vegetable peeler; cut rind into long thin strips. Add the rind, carrot and parsley to the pot; cook, stirring, for 1 minute. Stir in the stock and chickpeas. Bring to the boil; simmer, covered, for 20 minutes. Season to taste with sea salt and freshly ground black pepper.
3 Just before serving, stir in the spinach leaves until wilted.
4 Ladle the soup into 4 warmed bowls.
Serve with sour cream or yogurt, if desired.
Suitable to freeze and microwave.
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