Leek, Saffron and Chickpea Soup

Submitted by Ennoia

"A delicious, light soup."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 6 cups
• Serves: 4

ingredients

• 4.92 ml olive oil
• 4 leeks, cleaned and chopped
• 0.25 ml saffron thread
• 4 wide strips lemon zest, removed from a lemon with a potato peeler
• 709.77-946.36 ml stock (or water if you prefer to have the delicate saffron show through)
• 250 g chickpeas (cooked)
• 236.59 ml flat leaf parsley, chopped
• salt & freshly ground black pepper

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.

Reviews

[Inspiritual]

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 :)