February 15, 2010 in Recipes by empoweringwellness

Meatless Monday – Leek & Chickpea Soup

I found some beautiful leeks in the market yesterday and decided to use them in this easy-to-make soup. It’s easy to make and it’s delicious!

Leek and Chickpea Soup

Ingredients

1-1/2 tablespoons olive oil
1 teaspoon turmeric
3 leeks, cleaned and finely diced
Zest of 1 lemon cut into thick strips
1 carrot, peeled and sliced into 1/4-inch rounds
2 tablespoons finely chopped flat-lead parsley
4 cups vegetable stock or water
1 14.5 oz can of chickpeas, drained and rinsed
Additional olive oil as garnish

Directions

1) Heat the oil for a minute in large saucepan over medium heat.
2) Add the turmeric, and stir for about 30 seconds. Be careful not to let it burn
3) Add the leeks and cook until they are soft and transparent
4) Add the lemon zest, carrot and cook for 1-2 minutes
5) Add the stock and chickpeas
6) Bring to boil, reduce heat and simmer for 15 minutes
7) Ladle soup into serving bowls
Garish with parsley and drizzle with some extra virgin olive oil

Serve with a crusty Italian or French bread, a tossed green salad, and a chilled crisp white or green wine. I’m particularly fond of Casal Garcia Vinho Verde with this dish.

Bon Appetit!