Chickpea And Leek Soup

1. 1

   Drain soaked chickpeas and give them a quick rinse, tip into a large pot and cover generously with fresh cold water. Bring to the boil, skimming off any foam that rises to the top. Reduce to a simmer and cook for 25-45 minutes or until chickpeas are soft. Drain and reserve cooking liquor.

2. 2

   Meanwhile heat olive oil in large saucepan over medium heat. Add sliced leeks and garlic and cook while stirring for 5-8 minutes or until leeks are really tender and sweet. Add in ground coriander and cook for a further minute until fragrant. Season well with sea salt and black pepper. Add in cooked chickpeas and top the reserved cooking liquor up with cold water. Add to the chickpeas and bring to the boil. Simmer for 10 minutes then either using a stick blender or food processor blend half of the soup roughly before adding back into the remaining soup to thicken. Taste and season well with sea salt and black pepper. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.