Chickpea, Leek & Parmesan Soup

By kelly in TO on March 13, 2007

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    1. 2 medium leeks
    2. 15 g butter
    3. 2 garlic cloves, chopped
    4. 1 1/2 tablespoons thyme
    5. 400 g chickpeas, drained & rinsed
    6. 600 ml chicken stock
    7. 2 medium potatoes, peeled & chopped
    8. salt & pepper
    9. extra virgin olive oil
    10. parmesan cheese, for garnish


  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.