Friday, October 9, 2009

Leek and Chick Pea Soup

My sister served me this soup one afternoon and I was startled by how good it was. She's a great cook, but the ingredients list was just too simple. The first time I made it myself, I grilled her about the recipe - she must have left something out. After getting in trouble for doubting her, I agreed to try it without overly doctoring it up. It was great again. It reminds me to let the ingredients come out; it reminds me to cook with leeks more often. This recipe originally came from Jamie Oliver (who wrote that he got it from a friend), then I got it from my sis who had modified it a bit, and now I've made some adjustments. I love passing along recipes and watching them change.
P.S. What am I going to do about all these lame soup photos? It's so hard to take a picture of soup!

Leek & Chick Pea Soup
serves 6 to 8 (I freeze it for lunches)

1 T butter
2 T olive oil
3 to 4 leeks (depending on size)
4 cloves of garlic
2 T of ground cumin
5 cups cooked Chick Peas (about 2 cups uncooked, or 2 cans)
8 little red potatoes, quartered
8 to 10 cups stock
bay leaf
salt & pepper

  • Prep the leeks by first cutting off the tough green ends, then slicing them lengthwise before cutting into thin half-circles. Rinse them well - leeks are dirty.
  • Heat the olive oil and butter in a large soup pot and then throw in the leeks and garlic. Cook these down until the pan is pretty dry (about 10 minutes, stir frequently).
  • Sprinkle the cumin over this and continue to cook until the cumin is stuck to the pan (about 2 minutes)
  • Add the potatoes, chick peas, bay leaf, salt & pepper, and 8 cups of stock.
  • Simmer for 30 minutes to an hour. Add more stock if needed.
  •  Adjust the salt & pepper and serve with Parmesan cheese on top.
I make this in my slow cooker just so that it's ready when I come home from work, but that's completely optional. I also add chicken to make it even heartier. It's so simple to just put two raw chicken breasts in when you add the stock. Then fish them out after work, chop them up, and add back to the soup.


  1. oh this sounds really good! and in a crock pot...even better. do you cook the leeks first before crocking?

  2. Yep, I do it all the same, just add it all to the slow cooker so it's waiting for me when I'm home late from work. It freezes great also (I'm still eating the leftovers).

  3. Yummm! I'm so glad you like this recipe so much.


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