Potato-Zucccini Soup With Crispy Chickpeas

Total Time
40mins
Prep 10 mins
Cook 30 mins

Starch in potatoes anc chickpeas gives this soup a thick and creamy texture allowing you to cut out any cream and use it purely as a garnish. To contrast the soup's smooth texture, try these crispy chickpeas insted of croutons. CuisineAtHome Magazine

Ingredients Nutrition

Directions

  1. Saute leeks and potatoes in 1 T oil in a large pot over medium heat.
  2. Cook until leeks are soft, 5 minutes, then stir in broth, zucchini, and 1/2 cup chickpeas.
  3. Bring to a simmer, cover and cook until vegetable are tender, about 20 minutes.
  4. Meanwhile, prepare crispy chickpeas.
  5. Heat remaining oil in nonstick skillet over medium.
  6. Add remaining chickpeas and saute until crisp, about 5 minutes.
  7. Season with salt, freshly ground black pepper and a pinch of crushed red pepper flakes, if using; remove from heat.
  8. Add lemon juice, mint, Tabasco, salt, freshly ground black pepper, and a pinch of crushed red pepper flakes, if using, once potatoes are tender.
  9. Puree in batches in a blender or food processor until smooth.
  10. Garnish each serving with crispy chickpeas, cream & sprig of mint.

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