Based on a Jamie Oliver recipe but with parsnips instead of potatoes, but either work nicely!
- 340gr/12oz chickpeas, soaked overnight (or 1x can 400g)
- 1 medium sized parsnip (or potato),
- 2-3 medium leeks
- 1 tablespoon olive oil
- knob of butter (optional)
- 2 cloves of garlic, finely sliced
- Salt and freshly ground black pepper
- 850ml/1 1/2 pints vegetable stock
- Parmesan cheese, grated (optional)
Rinse the soaked chickpeas, cover with water, and cook with the peeled and sliced parsnip until tender, about 1 hour. If using canned pre-cooked chickpeas this should only take 20mins.
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 butter (if using).
Add the leeks and garlic to the pan and sweat gently with a good pinch of salt until tender and sweet – adding a lid can help the sweating process. Add the drained chickpeas and parsnip and cook for 1 minute. Then add about two-thirds of the stock and simmer for 15 minutes.
You can leave the soup chunky and brothy, but a nice tip is to puree half of it with a blender and mix back in – this gives a smoothness 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 if using.
