Leek & Crushed Chickpea Chowder, Crème Fraiche, Parmesan, Pepper Crostini

Soups are such great dinner options, especially as the evenings get colder and longer.  The temptation to lie in bed with a big bowl of pasta and a hot chocolate is so tempting..

Here is a hearty soup, with chickpeas and parmesan.  It has the perfect combination of everything you would want in a mid-week dinner.   

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Serves 4


Large Nob of Butter

Olive oil

2 Onions

3 Garlic Cloves

3 Large Leeks, roughly chopped

1 Cup Chickpeas soaked overnight OR a can of chickpeas

A Chicken or Vegetable Stock Cube/ or Stock (even better)

100g Grated Parmesan/ Grana Padano 

Wholemeal bread slices

Salt and Whole Pepper


 - Sweat the onions and 2 of the garlic cloves in the butter.  Add the chopped leeks and allow to cook for five minutes.  Add a pint of water and bring to the boil.  Leave to simmer for 20 minutes or so, until the leeks are tender.

- Add the stock and use a hand held blender to blend the leeks.  You can also use any other food processor with a blending option.

- In a separate large pan, fry the last garlic clove and the chickpeas.  Using the bottom of a rolling pin or a potato crusher, crush the chickpeas whilst allowing them to cook in the garlic.  Do not crush the chickpeas too much.  

- Add the blended leeks to the crushed chickpeas and add water if it is too thick.  Season well with salt and pepper, remember to taste.

- Generously spray olive oil, salt and pepper on the wholemeal bread and put in the oven to make your crostini.  

-  If not already grated, grate your parmesan or grana padano.  

- Serve the Leek and Chickpea chowder in large bowls and put a tablespoon of Crème Fraiche or Greek Yoghurt/ Fromage Blanc in the middle as well as the grated cheese around.  Crush more black pepper on the crostini and serve immediately.  


Posted on November 12, 2014 and filed under dinner.