Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil
  • 1 onion (finely chopped)
  • 2 Leeks (finely chopped)
  • 2 cloves garlic cloves (crushed)
  • 1 tsp ground Cumin
  • 0.5 tsp ground Turmeric
  • 0.25 tsp cayenne pepper
  • 29 ozs canned chickpeas (garbanzo beans)
  • 4 cups vegetable stock
  • salt
  • peppers
  • 1 tomato (finely diced)

Instruction

  • Heat the oil in a large pan and add the onion, leeks and garlic. Cover and cook gently for about 5 minutes, until softened but not browned. Stir in the spices and cook for 30 seconds.
  • Add the chickpeas and stock, season to taste and bring to a boil. Reduce the heat and simmer for 15 minutes. Allow to cool slightly.
  • Put half of the soup into a blender and blend until smooth. Return to the pan and stir together.
  • Reheat the soup and pour into serving bowls. Garnish with diced tomato.