Ingredients

1/4 cup olive oil

2 tablespoons of salted butter

1 onion roughly chopped

3 cloves of garlic, roughly chopped

2 leaks sliced thinly & washed

3 medium potatoes roughly chopped

2 cans of chickpeas, drained

4 cups of vegetable stock

salt & pepper

2 tbsp cream (omit if dairy free)

 

For the spiced chickpea topping

Reserve 1/2 cup chickpeas and a handful of chopped leek – green parts

1/4 tsp ground cumin

1/4 tsp paprika

1/4 tsp ground coriander

Method

Heat butter and 2 tbsp of oil over medium heat, add onion & saute for 2 minutes. Add garlic & cook for 2 mins.  

Reserve a handful of the green parts of the chopped leek, add the remaining leek & cook 4 – 5 minutes until soft.

Add chopped potato, cook for 4 – 5 minutes stirring occasionally until slightly browned.

Keep 1/2 cup of chickpeas aside (to use for topping) & add remaining chickpeas to the pan. Add 1L of vegetable stock & tsp of salt, cover. Bring to a simmer and cook for 40 minutes until potatoes are tender.

Meanwhile – to prepare topping heat remaining oil in pan, add reserved chickpeas and sliced leek tops.   Cook for 3 – 4 minutes until chickpeas are golden.  Remove from heat, add paprika, coriander, cumin, salt & mix well.

 Puree the cooked soup in a blender until smooth.   Add extra water if you prefer a thinner consistency.  Divine between 4 bowls – season with pepper, drizzle cream (optional), add spiced chickpea & leek mix…

 

 

Enjoy!