Best Chickpea Leek Parmesan Soup Recipes

Chickpea and Leek Soup image

Provided by Jamie Oliver

Time 1h3m

Yield 6 servings

Number Of Ingredients 9

12 ounces (340 grams) chickpeas, soaked overnight, refrigerated
1 medium potato, peeled
5 to 6 medium leeks, finely sliced
1 tablespoon olive oil
2 cloves garlic, finely sliced
Salt and freshly ground black pepper
1 1/2 pints (850 milliliters) chicken or vegetable stock
2 handfuls Parmesan, grated
Extra-virgin olive oil

Steps:

Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.
Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.

Chickpea, Leek & Parmesan Soup image

Provided by kelly in TO

Categories Stocks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium leeks
15 g butter
2 garlic cloves, chopped
1 1/2 tablespoons thyme
400 g chickpeas, drained & rinsed
600 ml chicken stock
2 medium potatoes, peeled & chopped
salt & pepper
extra virgin olive oil
parmesan cheese, for garnish

Steps:

Trim, separate and rinse leeks.
Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
If the soup is to thick, thin it down with a little boiling water.
Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
Garnish with grated parmesan cheese and drizzle on some olive oil.

Nutrition Facts : Calories 312.3, Fat 6.2, SaturatedFat 2.6, Cholesterol 12.6, Sodium 553.6, Carbohydrate 53.5, Fiber 7.6, Sugar 5, Protein 11.8

Leek and Chickpea Soup image

Provided by Kasha

Categories Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

340 g chickpeas, soaked for one night
1 potato, medium, peeled
5 leeks, medium
Pam cooking spray
2 garlic cloves, minced
850 ml chicken bouillon granules or 850 ml vegetable bouillon granules
2 tablespoons parmesan cheese, grated

Steps:

Rinse the soaked chick peas and cover with water.
Add chopped potato and cook until veggies are tender.
Clean, wash, and mince the leeks.
Heat a large soup pan, spray with Pam.
Add the leeks and garlic, cook slowly with a good pinch of salt.
Add the chickpeas and potato and cook for a minute.
Add 2/3 of the bouillon and cook for 15 minutes.
Decide if you want to purée the soup, purée part, or not purée at all.
I like the purée part of the soup option and add back to the pot, so half is puréed and half chunky.
The easiest way it to use an immersion mixer, and blend until you have the consistency you want.
Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.