Creamy Chickpea Soup
- Yield: servings
- 1tablespoon olive oil or safflower oil
- 1large leek, white and light parts only, cut in half lengthwise and thinly sliced
- 4large garlic cloves, minced
- 1large sweet red pepper, diced
- 2cups low-sodium chicken or vegetable stock
- 2cups water
- 2 (19-ounce) cans chickpeas, drained and rinsed
- 1teaspoon chopped fresh thyme, or 1/4 teaspoon (1 mL) dried thyme
- 1 bay leaf
- 2tablespoons fresh lemon juice
- 2tablespoons 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.