Leek, Saffron and Chickpea Soup

A delicious, light soup.

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

Ingredients

• 1  teaspoon olive oil
• 4  leeks, cleaned and chopped
• 1  pinch saffron thread
• 4  wide strips lemon zest, removed from a lemon with a potato peeler
• 3 -4  cups  stock (or water if you prefer to have the delicate saffron show through)
• 250  g chickpeas (cooked)
• 1  cup 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.