Creamy Chickpea Soup
- Yield servings
- 1 tablespoon olive oil or safflower oil
- 1 large leek, white and light parts only, cut in half lengthwise and thinly sliced
- 4 large garlic cloves, minced
- 1 large sweet red pepper, diced
- 2 cups low-sodium chicken or vegetable stock
- 2 cups water
- 2 (19-ounce) cans chickpeas, drained and rinsed
- 1 teaspoon chopped fresh thyme, or 1/4 teaspoon (1 mL) dried thyme
- 1 bay leaf
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro or flat-leaf parsley
- Freshly ground pepper
- In a large saucepan, heat oil over medium heat. Add leek, garlic, and red pepper and saute for 4 minutes.
- Add stock, water, chickpeas, thyme, bay leaf, lemon juice, and cilantro or parsley and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat, let cool slightly, and discard bay leaf.
- Partially puree soup in the saucepan using an immersion blender, or transfer a portion of the soup to a blender or food processor and blend until smooth, then return pureed soup to the saucepan and simmer until heated. Season with pepper to taste.
From For The Love of Soup by Jeanelle Mitchell/Whitecap Books.