Chickpea and Leek Soup - Revision history

Drimble Wedge at 03:25, 23 May 2012

2012-05-23T03:25:28Z

Toast at 23:56, 14 January 2012

2012-01-14T23:56:29Z

You ate my cat: Undo revision 13284 by Epynevadyr (Talk) - Reverse Vandalism

2010-11-18T15:19:55Z

Undo revision 13284 by Epynevadyr (Talk) - Reverse Vandalism

Epynevadyr at 06:05, 18 November 2010

2010-11-18T06:05:23Z

Pr0k at 14:13, 3 December 2006

2006-12-03T14:13:18Z

Pr0k at 14:10, 3 December 2006

2006-12-03T14:10:07Z

New page

[[Category:Soups]]Submitted by [[:category:pr0k's Recipes|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.

← Older revision		Revision as of 03:25, 23 May 2012
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−	[[Category:Soup]][[category:~~Chickpea~~]][[category:Leek]][[category:Potato]]	+	[[Category:Soup]][[category:Chick Pea]][[category:Leek]][[category:Potato]]
	Submitted by [[:category:pr0k's Recipes\|pr0k]]		Submitted by [[:category:pr0k's Recipes\|pr0k]]

← Older revision		Revision as of 23:56, 14 January 2012
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−	[[Category:Soup]]Submitted by [[:category:pr0k's Recipes\|pr0k]]	+	[[Category:Soup]][[category:Chickpea]][[category:Leek]][[category:Potato]]
		+	Submitted by [[:category:pr0k's Recipes\|pr0k]]

	Adapted from Jamie Oliver’s recipe in The Naked Chef		Adapted from Jamie Oliver’s recipe in The Naked Chef

← Older revision		Revision as of 14:13, 3 December 2006
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−	[[Category:~~Soups~~]]Submitted by [[:category:pr0k's Recipes\|pr0k]]	+	[[Category:Soup]]Submitted by [[:category:pr0k's Recipes\|pr0k]]

	Adapted from Jamie Oliver’s recipe in The Naked Chef		Adapted from Jamie Oliver’s recipe in The Naked Chef

@@ Line 7: / Line 7: @@
 Cook time 30 min.
->== Ingredients ==
+== Ingredients ==
 * 12 oz chickpeas soaked overnight (I use two drained cans, 1/2 cup reserved)
@@ Line 20: / Line 20: @@
 * Extra-virgin olive oil
 == Method ==