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Based on a regular leek and potato soup, this dish is not just more nutritious with the addition of chickpeas but also very delicious. This chickpea soup is a perfect lunch item with a small green salad and a piece of fruit.


10 medium potatoes, cut to small chunks.
3 medium leeks, thoroughly cleaned and cut up.
4 cups cooked chickpeas.
4 medium carrots, cut to small chunks.
6 cups water or chicken broth.
3 TBS olive oil.
1 1/2 tsp dry or fresh thyme.
1 tsp black pepper.
3/4 tsp sea salt.
chives for garnish.


Saute leek for 3 minutes and add potatoes, carrots and water.
Boil for 10 minutes on medium heat.
Add thyme, black pepper and salt.
Cook until potatoes and carrots are soft.
Blend with hand held blender or food processor until the soup texture is silky.

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