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…
