Leek, Saffron and Chickpea Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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A delicious, light soup. Ingredients:
1 teaspoon olive oil |
4 leeks, cleaned and chopped |
1 pinch saffron thread |
4 wide strips lemon zest, removed from a lemon with a potato peeler |
3 -4 cups stock (or water if you prefer to have the delicate saffron show through) |
250 g chickpeas (cooked) |
1 cup flat leaf parsley, chopped |
salt & freshly ground black pepper |
Directions:
1. Heat the olive oil in a large saucepan, then add the leeks, and saffron and cook over medium heat, stirring, until the leeks are tender and translucent.
2. Add the strips of lemon zest, the stock/water and the chickpeas, bring to a simmer, then cook gently for about 10 minutes. Add the parsley and cook 5 minutes more. Season well with sea salt and black pepper.
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