Leek And Chickpea Soup
This savory leek and chickpea soup is a comforting and nourishing dish that combines the subtle sweetness of leeks with the rich flavor of chickpeas. The creamy texture of the soup is achieved by incorporating a smooth gram flour base while allowing the flavors to meld together. With a hint of warmth from the olive oil and the added depth of vegetable stock, this soup is sure to become a favorite for cozy nights in.
— Constant Cookbook
Ingredients
- 1 leek, finely sliced
- 1 tbs olive oil
- 2 vegetable stock cubes
- 1 ltr (4 cups) of water
- 1/2 cup gram flour
- 1/2 cup water to mix
- 1 cup/large can cooked chick peas
Instructions
- Heat olive oil in large wok until rippling. Add leeks and fry for 5 minutes, stirring regularly until soft.
- Add 1 litre (4 cups) of water and vegetable stock cubes, and bring to the boil, then turn down to a simmer.
- In the meantime, prepare flour base: pour 1/2 cup of water into a bowl, and sift the gram flour into the water (the sifting is important otherwise you will end up with small floury lumps in your soup). Whisk well until blended and thick.
- Remove leek soup from heat and add gram flour mixture, stirring constantly until smooth. Add chick peas, and return to heat. Bring back to the boil slowly, and then simmer for 5 minutes.
- Add salt and pepper to taste.
Yield
Serves 4
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