Easy Chickpea Soup


Wash and chop the leek: Slice off the tough green top from the leek. Then slice off the root. Cut the leek in half lengthwise. Place both halves cut side down, and slice the leek into thin half moons. To clean the leeks, place them into a bowl of water. The dirt will settle to the bottom. Use your hands to shake loose any visible dirt.

Scoop the leeks out of the water with a sieve, allowing any sediment to stay on the bottom.

Step 1. Heat the oil in a medium saucepan over medium heat. Cook the leek for about 3 minutes, or until translucent, stirring frequently. Add the garlic.

Step 2. Add chopped potato, crushed red pepper, and paprika. Cook for 2 minutes more, stirring constantly.

Step 3. Add 1 ½ cups chickpeas (1 15-ounce can), and 1 ½ cups vegetable broth.

Step 4. Transfer 1 can (or 1 ½ cups) chickpeas to a blender, Add 1 cup vegetable broth, and the miso. Blend on high until smooth.

Step 5. Add the puréed chickpeas and miso to the saucepan with the chickpea soup.

Step 6. Bring the liquid to a simmer and add the rosemary and thyme. Cover and simmer over low heat for about 10 minutes, or until the potato is fork tender. Stir occasionally, adding more broth as needed.

Step 7. Remove the thyme and rosemary sprigs.

Step 8. Mix in the broccoli florets. Cook over medium-low heat for about 1 minute, or until the florets are just tender.

Step 10. Season with salt, pepper, and lemon juice to taste.

Full Recipe: CookingForPeanuts.com

Storage: Refrigerate leftovers for up to 5 days. Or freeze in a freezer-safe container for up to one month.