Potato, Leek & Chickpea Soup
This Mediterranean recipe takes a creamy soup classic and twists it into a spicy, healthy bowl of comfort with the addition of chickpeas. We’ll be swapping out the butter for olive oil, we’ll be skipping the cream altogether but don’t worry it will be the creamiest soup you’ll ever make and we’re adding a spicy twist, thanks to inspiration from Indian chef and author Chetna Makan, all in way under an hour.
Ingredients
Instructions
Heat 2 tablespoons of oil in a large stockpot over medium heat. Add the onion and cook for 3-5 minutes until softened. Add the minced garlic for 1 minute, stirring constantly.
Add the leeks and cook for 4-5 minutes until soft and translucent. Add the potatoes and cook for another 5 minutes, mixing well.
Set aside ½ cup chickpeas. Add the remainder of the chickpeas to the stockpot, 1 teaspoon of salt and bring to a boil. Cover and cook over low heat for 20 minutes, until the potatoes are meltingly tender.
While the soup is cooking, prepare the topping. heat the remaining oil in a small saucepan or skillet over medium heat and add the reserved chickpeas. Be careful not to let them get too hot and explode like popcorn! Cook for 3-4 minutes until warmed through and lightly colored. Add all the spices and stir to combine well. Set aside to cool.
Using a countertop or stick blender, purée the soup to your desired consistency, thinning with water if necessary. If you want it extra creamy, blend in the cashew cream.
Plate and drizzle with chile oil and the chickpeas to finish.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now! https://youtu.be/3LCq8pKOT7c
