CHICKPEA, LEEK & PARMESAN SOUP
Oh Jamie Oliver, we love you here in Toronto too, come visit us won't you? haha. This is a great soup, it has more of a stew consistency actually, just with yummy healthy chickpeas, leeks & cheese!
Provided by kelly in TO
Categories Stocks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim, separate and rinse leeks.
- Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
- Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
- If the soup is to thick, thin it down with a little boiling water.
- Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
- Garnish with grated parmesan cheese and drizzle on some olive oil.
Nutrition Facts : Calories 312.3, Fat 6.2, SaturatedFat 2.6, Cholesterol 12.6, Sodium 553.6, Carbohydrate 53.5, Fiber 7.6, Sugar 5, Protein 11.8
LEEK AND CHICKPEA SOUP
Make and share this Leek and Chickpea Soup recipe from Food.com.
Provided by Kasha
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the soaked chick peas and cover with water.
- Add chopped potato and cook until veggies are tender.
- Clean, wash, and mince the leeks.
- Heat a large soup pan, spray with Pam.
- Add the leeks and garlic, cook slowly with a good pinch of salt.
- Add the chickpeas and potato and cook for a minute.
- Add 2/3 of the bouillon and cook for 15 minutes.
- Decide if you want to purée the soup, purée part, or not purée at all.
- I like the purée part of the soup option and add back to the pot, so half is puréed and half chunky.
- The easiest way it to use an immersion mixer, and blend until you have the consistency you want.
- Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.
Nutrition Facts : Calories 302.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 8.9, Sodium 13944.1, Carbohydrate 40.3, Fiber 4.6, Sugar 13.2, Protein 14.9
CHICKPEA AND LEEK MISO SOUP
A slight variation from a recipe from the South River Miso company. This is a great way to use up leftover brown rice, and makes a hearty soup. Can be made without rice for a lighter meal.
Provided by accordiondame
Categories Brown Rice
Time 20m
Yield 4 c, 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice leeks. Heat oil in soup pot, and saute leeks on low until soft. Add chickpeas, rice, and water, and simmer until leeks are softened, approx 5 minutes. Remove from heat, and add miso paste, stirring until well mixed. Serve warm.
Nutrition Facts : Calories 478.8, Fat 7.1, SaturatedFat 1.1, Sodium 353.4, Carbohydrate 92.4, Fiber 6.9, Sugar 2.8, Protein 11.5
CHICKPEA AND LEEK SOUP
This is a nice flavorful, hearty soup. The shavings of good parmesan definately add a nice finishing touch. [The Naked Chef]
Provided by dividend
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the soaked chickpeas, and cook with the potato until tender.
- Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully, and slice finely.
- Warm a thick-bottomed pan. Add the oil and butter Add the leeks and garlic to the pan, and cook gently with a pinch of salt until tender.
- Add the drained chickpeas and potato, and cook for 1 minute.
- Add 2/3 of the stock, and simmer for 15 minutes.
- Puree about half the soup in a food processor, and then return to the pot.
- Thin with the remaining stock to the desired consistency. Sprinkle with parmesan shavings, drizzle with olive oil, and grind on black pepper to taste.
Nutrition Facts : Calories 360.5, Fat 9.3, SaturatedFat 2.3, Cholesterol 8.7, Sodium 216, Carbohydrate 55.7, Fiber 12, Sugar 11.1, Protein 15.9
More about "chickpea and leek soup recipes"
POTATO LEEK & CHICKPEA SOUP • MEGHAN LIVINGSTONE
From meghanlivingstone.com
Servings 6Estimated Reading Time 4 minsCategory Main Course
- Slice leeks, using both green and white parts. Cut them into thin circles by slicing the width, not the length, of the leek.
- Add leeks and potato to very large pot and cover with just enough water to mostly submerge. For a thinner soup, add water to entirely submerge the vegetables. You can use broth here instead of water, in which case, omit the bouillon cubes.
- Bring contents to a boil, and then simmer on medium-low. Add in bouillon cubes, salt and pepper, and stir well. Simmer for about 25 minutes, until potatoes can be pierced easily with a fork.
CHICKPEA & LEEK SOUP - MARMALADE & ME
From marmaladeandme.com
Cuisine BritishCategory SoupServings 6Total Time 35 mins
- Heat the oil in a large, heavy bottomed pan. Add the leeks and garlic to the pan, and sweat gently until tender.
- Add the drained chickpeas, potato and about two-thirds of the stock. Simmer for 15 minutes, making sure that the potato is tender.
- This soup can be served smooth, chunky or somewhere in between. I like to remove 3 or 4 large ladlefuls of soup into a separate bowl and puree using a stick blender - adding this back into the main pan of soup. This gives the soup a 'hint of smooth' but also keeps a rustic texture. Use the remaining stock to adjust the consistency if you need to.
CHICKPEA, LEEK & SPINACH SOUP - BETTER HOMES & GARDENS
From bhg.com
5/5 (20)Total Time 25 minsServings 4Calories 265 per serving
- In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks begin to brown). Stir in chickpeas and garlic. Cook about 2 minutes, stirring occasionally.
- Add stock and 1 cup water. Bring to boiling. Reduce heat. Add lemon juice. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Season to taste with kosher salt and black pepper. Serve immediately. Makes 4 servings.
CHICKPEA AND LEEK SOUP - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (4)Total Time 1 hr 45 minsCategory SoupCalories 232 per serving
- If you soaked your chickpeas overnight, bring enough salted water to a boil to cover the chickpeas with 2 inches of water, add the chickpeas, then maintain a simmer for 60 minutes. After 45 minutes, you can cut up your potato into large chunks and cook the potatoes with the chickpeas for the last 15 minutes. Make sure you taste your chickpeas toward the end to see if they are done, as overnight soaking times may vary and affect the actual simmering time.
- In a large soup pot, add the oil and butter, and saute the leeks and garlic with a pinch of salt and pepper. Add the chickpeas and potato pieces and cook for 1 minute. Add the stock and simmer for 15 minutes. You can either puree it all, or puree half of it, depending on the chunkiness that you want. Add some shaved parmesan, and drizzle with a high quality extra virgin olive oil. Enjoy! Thanks for reading!
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