Chickpea and Leek Soup

This is a delicious, creamy soup - although apart from a sprinkling of Parmesan at the end, contains no dairy at all.  It's quick, it's easy, uses ingredients that you can pick up anywhere, can be smooth or chunky (or somewhere in between, which is how I like it) and is a perfect cosy lunch dish.

Inspired by Jamie Oliver


  • 3 x 400g (13oz) cans of chickpeas, drained
  • 1 medium potato, peeled and cubed
  • 5 medium leeks, washed and finely sliced
  • 2 tablespoons olive oil
  • 2 cloves of garlic, grated
  • salt and pepper
  • 1 litre (4 cups) chicken or vegetable stock
  • Parmesan cheese, grated or shaved
  • a little chopped parsley to garnish


  1. Heat the oil in a large, heavy bottomed pan. Add the leeks and garlic to the pan, and sweat gently until tender.
  2. Add the drained chickpeas, potato and about two-thirds of the stock. Simmer for 15 minutes, making sure that the potato is tender.
  3. This soup can be served smooth, chunky or somewhere in between. I like to remove 3 or 4 large ladlefuls of soup into a separate bowl and puree using a stick blender - adding this back into the main pan of soup. This gives the soup a 'hint of smooth' but also keeps a rustic texture. Use the remaining stock to adjust the consistency if you need to.
  4. Check the seasoning. Garnish with Parmesan and a sprinkling of chopped parsley.

Keywords: soup, cosy, creamy