Chickpea, Potato, And Leek Soup
4 Medium Leeks, halved, cleaned, and sliced
2 Cloves Garlic, peeled and chopped
1 Yellow Onion, peeled and diced
2 Yellow Wax Potatoes, peeled and diced
1 ½ Cup Canned Chickpeas
4 Tbsp Olive Oil
6 Cups Chicken Stock
Freshly Ground Black Pepper
Heat the olive oil in a large pot; add leeks, garlic, and onions with a pinch of salt. Cook the mixture until soft and translucent but not brown.
Then add the potatoes, chickpeas and continue to cook for about 2 to 3 minutes.
Add the chicken stock, bring it to the boil and simmer for about 15 to 20 minutes. Allow the soup to cool slightly before you puree it with a handheld blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm.