Contributed by (Recipe adapted from “The Wonderful World of Bombippy” at www.bombippy.com)

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Ingredients

18 oz can of Chickpeas
1 medium Potato
5 medium-sized Leeks
3 cloves of Garlic
2 Tbs of extra-virgin Olive oil
2 Tbs Butter
1/3 C dry White wine
3 C Vegetable stock
Sea salt and freshly ground black pepper
Parmesan cheese

Instructions

Peel the potato, wash, cut into quarters and boil in a pot of water until soft. Rinse the leeks well with cold water to remove any dirt. Peel off the outer layer and finely slice. Heat up a pan with the olive oil. Add the butter and let it melt. Toss the leeks and garlic into the pan, coating it with the oil and butter. Add a pinch of salt and cook gently for about 4-5 minutes until the leeks are tender. Add the wine and cook for a few minutes until the alcohol has evaporated. Add the chickpeas and potato. Cook for a minute then add 2 cups of the stock. Let it simmer for about 20 minutes. Purée the soup in a food processor. Add the remaining stock to the mix until it has the consistency you want. Season with salt and pepper if needed. Serve into soup bowls and add some freshly grated parmesan cheese.

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