Chickpea, Leek & Parmesan Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 medium leeks
• 15 g butter
• 2 garlic cloves, chopped
• 1 1/2 tablespoons thyme
• 400 g chickpeas, drained & rinsed
• 600 ml chicken stock
• 2 medium potatoes, peeled & chopped
• salt & pepper
• extra virgin olive oil
• parmesan cheese, for garnish

Recipe

• 1 trim, separate and rinse leeks.
• 2 slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
• 3 add the chickpeas to the leeks with the chicken stock and potatoes. bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
• 4 if the soup is to thick, thin it down with a little boiling water.
• 5 break up the chickpeas & pieces of potato to thicken it slightly. season the soup with salt and pepper
• 6 garnish with grated parmesan cheese and drizzle on some olive oil.