Chickpea And Leek Soup

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   1. Heat the oil in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 6 to 8 minutes or until leek has softened. Add carrots and potato. Cook, stirring, for 5 minutes. Add chickpeas, stock and 2 cups cold water. Bring to boil,. Reduce heat to low. Simmer, uncovered for 10 minutes.

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   2. Transfer half the mixture to a food processor. Process until just smooth. Return to saucepan. Cook, stirring, for 2 minutes or until heated through.

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   3. Ladle into bowls, top with sour cream and chives before serving.

* Per serving · 4 servings · Values may vary.

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