Leek & Potato Soup with Spiced Chickpeas

The most delicious winter soup recipe ~ Leek & Potato Soup with Chickpeas What I love about this soup (apart from the creamy deliciousness) is the addition of chickpeas which adds valuable plant based protein to the meal... This is such a hearty, easy to make winter soup, I absolutely love it!! It's one I'll be making over and over again through the winter months.. The spiced chickpeas add another level of flavour and so does the added chilli oil. Hope you enjoy it as much as I do ♡ Delicious recipe from @chetnamakan


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


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…