Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Toss
Chickpeas (1 can)
with
Olive Oil (1 1/2 Tbsp)
,
Salt (1/4 tsp)
, and pepper until well coated. Spread chickpeas onto a parchment paper-lined baking tray. Roast in the oven for 15-20 minutes.
Step 3
Discard the dark green part and the end of the
Leeks (3 stalks)
, then cut them in half lengthwise, and slice into about 1/4-inch thick. Peel and cut the
Potatoes (4 1/2 cups)
into 1/4-inch pieces.
Step 4
In a large pot, heat
Olive Oil (1/2 Tbsp)
over medium-high heat. Once hot, add
Garlic (3 cloves)
and cook until fragrant.
Step 5
Add leeks. Season with
Salt (1 tsp)
and
Ground Black Pepper (1 tsp)
. Cook for 3–5 minutes or until soft.
Step 6
Add potatoes,
Vegetable Broth (5 cups)
, and
Herbes de Provence (1/2 Tbsp)
. Stir well, bring to a boil. Once bubbling, turn the heat to medium and simmer for 8-10 minutes or until potatoes can be pierced with a fork. Occasionally stir.
Step 7
Use an immersion blender to blend until smooth or you can leave a few chunky pieces if preferred.
Step 8
Serve soup in a bowl. Top with roasted chickpeas and
Fresh Parsley (to taste)
.
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