Chickpea and leek soup
Chickpea and leek soup combines tender leeks, garlic, carrots, and chickpeas in a rich chicken gravy for a comforting dish. This hearty soup simmers to bring out the flavors of the vegetables.
Cook time 30 min
Prep time 10 min
Ingredients:
2 tbsp butter2 leeks
2 garlic cloves
3 carrots
1 potato
1/3 can canned chickpeas
2 cups chicken gravy
Chickpea and leek soup is a hearty, nutritious option perfect for a cool day. With the combination of leeks, garlic, carrots, potato, and chickpeas enriched by chicken gravy, this recipe offers a delightful medley of flavors that is both satisfying and comforting.
Instructions:
- Slice the white and light green parts of the leeks. Rinse them thoroughly to remove any dirt or sand.
- Mince the garlic cloves.
- Peel and dice the carrots and potato.
- Drain and rinse the canned chickpeas.
- In a large pot, melt the butter over medium heat.
- Add the sliced leeks and minced garlic. Cook for about 5 minutes, stirring occasionally, until the leeks are soft and fragrant.
- Add the diced carrots and potatoes to the pot. Stir well to combine with the leeks and garlic.
- Cook for another 5 minutes, stirring occasionally, allowing the vegetables to begin to soften.
- Add the drained and rinsed chickpeas to the pot, stirring to combine.
- Pour in the 2 cups of chicken gravy. Bring the mixture to a simmer.
- Reduce the heat to low and cover the pot. Let the soup simmer for 20-25 minutes, or until the potatoes and carrots are tender.
- Taste the soup and season with salt and pepper as needed.
- Serve hot, garnished with fresh herbs if desired.
Enjoy your warm, delicious chickpea and leek soup, a wholesome meal that's both simple to prepare and rich in nutrients. This dish is sure to become a favorite for its comforting taste and nourishing ingredients.
Chickpea and leek soup FAQ:
Simmer the soup for 20-25 minutes until the potatoes and carrots are tender. This allows the flavors to meld together.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
You can substitute chicken gravy with vegetable broth for a vegetarian option. Just add it in the same quantity.
A large pot is recommended to accommodate all the ingredients and allow for proper cooking and simmering.
The soup is done when the carrots and potatoes are fork-tender. Taste and adjust seasoning before serving.
Cooking Tips:
- Ensure to clean the leeks thoroughly to remove any hidden dirt and grit, especially between the layers.
- Cut the vegetables into uniform pieces to ensure even cooking.
- If you prefer a thicker soup, you can mash some of the vegetables or add more potato.
- For a vegetarian version, substitute the chicken gravy with vegetable broth.
- Enhance the flavor by adding herbs like thyme or bay leaves during cooking and removing them before serving.
- Consider blending a portion of the soup to add creaminess while keeping some chunky texture.
- Taste and adjust the seasoning with salt and pepper before serving.
Nutrition Facts
4 ServingsCalories 270kcal
Protein 7g
Carbohydrates 40g
Fiber 7g
Sugar 8g
Fat 10g
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