Leek and Chickpea Soup
Servings:
2
Prep Time:
15 min
Cook Time:
30 min
Ingredients:
- 2 Tbsp (28g) unsalted butter
- 8 saffron threads
- 1 large leek, cleaned and finely sliced
- grated zest of 1 small lemon
- 1 carrot, peeled and coarsely grated
- 2 Tbsp roughly chopped flat leaf parsley
- 2 ¼ Cups (540ml) chicken stock
- 150g dried chickpeas, soaked overnight and cooked in salted water for 40 minutes or until al dente (or canned chickpeas, if you prefer)
- salt and freshly ground black pepper
Instructions:
Heat the butter and saffron threads in a medium saucepan over medium heat. Add the leek when the butter begins to bubble, and cook until it is soft and transparent. Add the zest, carrot and parsley and cook for a further minute before adding the stock and chickpeas. Season to taste and bring to the boil, then reduce the heat and simmer for 15 minutes.
Credit:
Technicolor Kitchen 
