chickpea and leek souprating:
truly excellent. Recipe by Jamie Oliver. Enough for four greedy people.
340g/12ozs chickpeas, soaked overnight (or two tins, drained and rinsed)
1 large potato, peeled and thinly sliced
5 medium leeks
2-3 tablespoons olive oil
2 cloves garlic, finely sliced
salt and freshly-ground black pepper
850ml/11/2 pints chicken or veg stock (use 3 rounded teaspoonsful of Marigold Swiss stock powder - much better than stock cubes)
extra virgin olive oil
rinse soaked chickpeas, cover with water and cook with potato until tender. If you are using tinned chickpeas, leave this stage out - just drain and rinse the chickpeas well and put to one side.
slice off tough bits of leek skin. Slit from top to bottom and rinse thoroughly under running water to get rid of any mud trapped between layers of the vegetable. Slice finely.
in a large, thick-bottomed pan, add a goodly glug (say 2-3 tablespoonsful) of olive oil. Flop in the sliced leeks, the garlic and the thinly-sliced potato (provided you've not already cooked it with the chickpeas). Add a pinch of salt, and stir well. Leave on gentle heat with lid on pan so that the leeks can sweat. When it is tender, add the chickpeas, then about two-thirds of the stock. Simmer for 15 minutes.
purée about half of the soup, leaving the rest nice and chunky. Adjust seasoning.
sprinkle with Parmesan if you like.