Chickpea and Leek Soup

chick peas, leek



  • 12 oz. chickpeas, rinsed and soaked overnight
  • 1 medium potato, peeled, quartered
  • 3 medium leeks
  • 1 tbsp. olive oil
  • 1 tbsp. margarine / butter
  • 2 cloves garlic, finely sliced
  • Salt and black pepper
  • 6 cups chicken or vegetable stock
  • Cheese, grated (Parmesan or cheddar), optional




  1. Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. This could take 30 – 45 minutes but just check periodically by tasting one.
  2. Remove the outer skin and green tops from the leeks, slice lengthways from the root up. Wash carefully and slice finely. Warm a large pot, and add the oil and margarine. Add the leeks and garlic to the pot and sweat gently with a good pinch of salt until tender and sweet (about 7 to 10 minutes).
  3. Add the drained chick peas and potato and cook for 1 minute. Add about 4 cups of stock and simmer for 15 minutes.
  4. To finish, you can leave it as a chunky broth, or purée with a hand blender for a smooth creamy soup, or divide the mixture in half. Using a hand blender or potato masher, puree half the mixture and fold back in the other half to give a creamy soup with a bit of bite to the texture.
  5. Add the remaining stock until you get the consistency you prefer. Check for seasoning, add salt & pepper to taste and sprinkle a little cheese over each serving.


Serves 6