Ingredients

1 tbs olive oil

½ tbs butter

1 small leek, white part only, sliced ​

2 cloves garlic, sliced

240 g canned chickpeas, rinsed and drained

1 potato, peeled, cubed

800 ml vegetable stock from 1 cube

½ tsp cumin

¼ tsp ground black pepper

Preparation

  1. Sauté leek and garlic in hot oil and butter for 3 minutes until the leek has wilted slightly.
  2. Add the chickpeas and potatoes, stir. Cover with the boiling broth and simmer for 10 minutes or until tender.
  3. Remove a tablespoon or two of chickpeas, leeks and potatoes, together with a little liquid to a blender and blend until smooth. Return the puree back to the soup.
  4. Stir in cumin and pepper.