Leek, Saffron And Chickpea Soup

1. 1

   Heat the olive oil in a large saucepan, then add the leeks, and saffron and cook over medium heat, stirring, until the leeks are tender and translucent.

2. 2

   Add the strips of lemon zest, the stock/water and the chickpeas, bring to a simmer, then cook gently for about 10 minutes. Add the parsley and cook 5 minutes more. Season well with sea salt and black pepper.

* Per serving · 4 servings · Values may vary.

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