I love this soup. Delicious and so easy to prepare. I just discovered on a hot summer day that it is wonderful served cold. Donald
Chickpea and Leek soup with Parsley
This soup recipe is ridiculously easy and just as satisfying. Chickpeas are one of our all time favorite foods and they’re packed with nutrition, boasting high levels of protein, calcium, minerals, and fiber. Chickpeas (aka garbanzo beans) are a part of many different world cuisines and should find their way into your weekly menu. For this recipe, I use just the white and very light green parts of the leeks because they’re the most tender parts, but save the green tops. They impart a wonderful mellow onion flavor to any homemade vegetable stock.
Like all our recipes, this soup is very flexible, so feel free to add pasta, rice, other vegetables, or different fresh herbs. Enjoy – this one is too easy no to!
1 T. olive oil
1 lb. leeks, cleaned and sliced, white & light green parts only
2 c. canned chickpeas
3 c. water
3 T. chopped fresh parsley
½ t. turmeric
Salt and black pepper
In a large soup pot, heat the olive oil, then add the leeks. Caramelize but don’t brown the leeks for about 5 minutes. Add the remaining ingredients, except the chopped parsley. Bring the soup to a boil, then reduce the heat, and simmer for about 10 minutes, just until leeks are tender. Add the fresh parsley, stir to combine, adjust seasonings if needed, and serve.
Toni, I make a lot of your recipes and they are all so delicious! I just made this soup for lunch and loved it. I am going to put your cookbook on my wish list. Thanks! Elizabeth
Hi Toni, I have been watching your shows on pbs and love the way you cook. You put a lot of creativity on the recipes. Keep up the good work!