Michael and Rachel's

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Chickpea, Leek, and Parmesan Soup

Updated: 25 Apr 2015

Ingredients

  • 2 medium leeks
  • 15g butter
  • 2 garlic cloves, chopped
  • Handful fresh thyme
  • 600ml chicken stock (made with 1.5 stock cubes)
  • 1 large tin chickpeas
  • 2 medium potatoes, peeled and chopped
  • Small tin sweetcorn
  • Freshly grated parmesan to serve

Method

  1. Finely slice the leeks and wash thoroughly in a colander.
  2. In a large saucepan, gently heat the butter then add the garlic, leeks, and thyme leaves and cook slowly until softened and fragrant but not yet starting to colour (10 mins on low heat).
  3. Add the chickpeas, chicken stock, and potatoes. Bring to the boil then simmer for half an hour or so until the potatoes are tender.
  4. If too thick, add a little water. If too thin, breka up some of the chickpeas and potatoes to thicken.
  5. Stir through the sweetcorn and leave to heat through for a few minutes.
  6. Serve with freshly grated parmesan and a little pepper if desired.

Made 3 portions. (Originally a Jamie Oliver recipe)