Chickpea and Leek soup with ParsleyBy Toni Fiore • Mar 3rd, 2009 • Category: Soups and Stews Print
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.