Leek, Saffron and Chickpea Soup

Total Time
30mins
Prep 20 mins
Cook 10 mins

A delicious, light soup.

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large saucepan, then add the leeks, and saffron and cook over medium heat, stirring, until the leeks are tender and translucent.
  2. Add the strips of lemon zest, the stock/water and the chickpeas, bring to a simmer, then cook gently for about 10 minutes. Add the parsley and cook 5 minutes more. Season well with sea salt and black pepper.
Most Helpful

this soup was awesome! it took a while to chop up all my leeks, but it was so worth it. Not sure that the chickpeas really add anything to it other then a different texture and some protein. I loved the mixture of the saffron and the leeks -- that is what did it for me :) -- So glad I picked you for Pick A Chef :)

Inspiritual October 12, 2011