Preheat the oven to 400 degrees F (200 degrees C).
Chickpeas (1 can)
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.
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.
In a large pot, heat
Olive Oil (1/2 Tbsp)
over medium-high heat. Once hot, add
Garlic (3 cloves)
and cook until fragrant.
Add leeks. Season with
Salt (1 tsp)
Pepper (1 tsp)
. Cook for 3–5 minutes or until soft.
Vegetable Broth (5 cups)
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.
Use an immersion blender to blend until smooth or you can leave a few chunky pieces if preferred.
Serve soup in a bowl. Top with roasted chickpeas and
Parsley (to taste)