Chick pea and leek soup Recipe

• 1 tbs olive oil
• ½ tbs butter
• 1 small leek, white part only, sliced ​
• 2 cloves garlic, sliced
• 240 g canned chickpeas, rinsed and drained
• 1 potato, peeled, cubed
• 800 ml vegetable stock from 1 cube
• ½ tsp cumin
• ¼ tsp ground black pepper

Directions

1.

Sauté leek and garlic in hot oil and butter for 3 minutes until the leek has wilted slightly.

2.

Add the chickpeas and potatoes, stir. Cover with the boiling broth and simmer for 10 minutes or until tender.

3.

Remove a tablespoon or two of chickpeas, leeks and potatoes, together with a little liquid to a blender and blend until smooth.

4.

Return the puree back to the soup.

5.

Stir in cumin and pepper.