Leek Saffron And Chickpea Soup Recipes

CHICKPEA AND LEEK SOUP

Chickpea and Leek Soup image

This is a recipe that my Aussie friend Bender found in some old recipe book. It is quick and easy to make and it tastes fantastic. The chickpeas go really creamy and the leeks go silky and sweet. These are just two simple flavors, and even though I'm a bit of a fresh-herbs-boy, this lovely light soup is very tasty.

Provided by Jamie Oliver

Time 1h3m

Yield 6 servings

Number Of Ingredients 9

Ingredients

12 ounces (340 grams) chickpeas, soaked overnight, refrigerated
1 medium potato, peeled
5 to 6 medium leeks, finely sliced
1 tablespoon olive oil
2 cloves garlic, finely sliced
Salt and freshly ground black pepper
1 1/2 pints (850 milliliters) chicken or vegetable stock
2 handfuls Parmesan, grated
Extra-virgin olive oil

Steps:

Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.
Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.

LEEK AND CHICKPEA SOUP

Leek and Chickpea Soup image

Make and share this Leek and Chickpea Soup recipe from Food.com.

Provided by Kasha

Categories Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

340 g chickpeas, soaked for one night
1 potato, medium, peeled
5 leeks, medium
Pam cooking spray
2 garlic cloves, minced
850 ml chicken bouillon granules or 850 ml vegetable bouillon granules
2 tablespoons parmesan cheese, grated

Steps:

Rinse the soaked chick peas and cover with water.
Add chopped potato and cook until veggies are tender.
Clean, wash, and mince the leeks.
Heat a large soup pan, spray with Pam.
Add the leeks and garlic, cook slowly with a good pinch of salt.
Add the chickpeas and potato and cook for a minute.
Add 2/3 of the bouillon and cook for 15 minutes.
Decide if you want to purée the soup, purée part, or not purée at all.
I like the purée part of the soup option and add back to the pot, so half is puréed and half chunky.
The easiest way it to use an immersion mixer, and blend until you have the consistency you want.
Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.

Nutrition Facts : Calories 302.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 8.9, Sodium 13944.1, Carbohydrate 40.3, Fiber 4.6, Sugar 13.2, Protein 14.9

LEEK, SAFFRON AND CHICKPEA SOUP

Leek, Saffron and Chickpea Soup image

Make and share this Leek, Saffron and Chickpea Soup recipe from Food.com.

Provided by Ennoia

Categories Beans

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
4 leeks, cleaned and chopped
1 pinch saffron thread
4 wide strips lemon zest, removed from a lemon with a potato peeler
3 -4 cups stock (or water if you prefer to have the delicate saffron show through)
250 g chickpeas (cooked)
1 cup flat leaf parsley, chopped
salt & freshly ground black pepper

Steps:

Heat the olive oil in a large saucepan, then add the leeks, and saffron and cook over medium heat, stirring, until the leeks are tender and translucent.
Add the strips of lemon zest, the stock/water and the chickpeas, bring to a simmer, then cook gently for about 10 minutes. Add the parsley and cook 5 minutes more. Season well with sea salt and black pepper.

Nutrition Facts : Calories 144, Fat 2.2, SaturatedFat 0.3, Sodium 213.1, Carbohydrate 27.7, Fiber 4.8, Sugar 3.6, Protein 4.9

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