Soups‎ > ‎

Chick Pea and Leek Soup


For 2 as a main course

250-300 grams dried chick peas 

1 litre chicken stock (I made it with 2 chicken stock cubes)

2 large leeks

1 medium white onion

1 medium potato

2 garlic cloves

4 tsbs olive oil

50 gr butter

Grated parmesan 

How to make it

Soak your dried chick peas in a bowl with salted water from the night before. 

Slice your leeks and onion, chop your garlic and grate your potato. Make your chicken stock.

In a large pot with 800 litres of water boil the rinsed chick peas until soft. Drain them and disregard all the water. 

In the same pot add the olive oil over medium heat and cook slightly the leeks, onion, garlic and potato until tender. Throw in your chick peas and butter and cook over low heat for 5 minutes. Add the chicken stock and salt and pepper at taste. Cover and cook over medium heat for about 40 minutes. 

If you want your soup to be a bit creamy (I know you do) blend some of the chick peas and put them back in (you can also blend it all if you want it really creamy).

Let it cool for about 5 minutes and serve warm with shaved parmesan and olive oil.