Ingredients
12
oz chickpeas soaked overnight
2
cloves garlic, finely sliced
Salt and freshly ground black pepper
3
cups chicken or vegetable stock
Directions
1.
1. Rinse the soaked chickpeas, cover with water, and cook with the potato until tender.
2.
2. Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully and slice finely.
3.
3. 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.
4.
4. Add the drained chickpeas and potato and cook about 1 minute. Add about 2/3 of the stock and simmer for 15 min.
5.
5. 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.)
6.
6. Add the remaining stock to desired consistency. Simmer another 5 min.
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