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 puree the soup, puree part, or not puree at all.
I like the puree part of the soup option and add back to the pot, so half is pureed 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.
Ingredients:
340 g chickpeas, soaked for one night
1 potatoes, 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/Methods:
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 puree the soup, puree part, or not puree at all.
I like the puree part of the soup option and add back to the pot, so half is pureed 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.
