Hearty Chickpea and Leek Soup Recipe for Comforting Meals

• 6 oz dried chickpeas soaked overnight (or substitute one 16 oz can of cooked chickpeas)
• 1/2 lb russet potato
• 3 medium leeks chopped (discard the tough dark green parts)
• 1 tbsp olive oil
• 1 tbsp butter
• 5 cloves garlic finely sliced
• 2 cups chicken or vegetable stock
• Parmigiano-Reggiano shaved, to finish

• If using dried chickpeas soaked overnight: bring a large pot of salted water to a boil and add the soaked chickpeas, covering them with about 2 inches of water. Reduce to a simmer and cook about 60 minutes, checking for tenderness toward the end. About 15 minutes before the chickpeas are done, add the potato cut into large chunks so it cooks through with the beans.
• Meanwhile, in a large soup pot, heat the olive oil and butter over medium heat. Add the chopped leeks and sliced garlic with a pinch of salt and pepper and sauté until softened and fragrant, about 5–8 minutes. Add the cooked (or canned) chickpeas and the potato pieces and sauté for 1 minute to combine flavors. Pour in the stock and simmer 15 minutes to meld the ingredients.
• For texture, either puree the entire soup until smooth or puree half and leave the rest chunky for more body. Adjust seasoning with salt and pepper. Serve bowls topped with shaved Parmigiano and a drizzle of high-quality extra-virgin olive oil.

Nutrition