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Chickpea and leek soup with chorizo

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 tablespoon extra virgin olive oil
  • 2 leeks, trimmed, halved, thinly sliced
  • 1 garlic clove, finely chopped
  • 1.25 litres Massel chicken style liquid stock
  • 900g cream delight potatoes, peeled, cut into 2cm pieces
  • 400g can chickpeas, drained, rinsed
  • 1 chorizo sausage, finely chopped
  • 2 tablespoons fresh chives, chopped, to serve


  • Stick blender


  • 1
    Heat oil in a large saucepan over medium heat. Add leek. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute.
  • 2
    Add stock and potato. Bring to a simmer. Cover. Simmer for 15 minutes or until potato is tender. Stir in chickpeas. Remove from heat. Transfer 1/2 the soup mixture to a heatproof bowl. Using a stick blender, blend soup in pan until smooth. Return unblended soup to pan. Season with salt and pepper.
  • 3
    Meanwhile, heat a non-stick frying pan over medium heat. Add chorizo. Cook, stirring occasionally, for 3 to 4 minutes or until golden.
  • 4
    Serve topped with chorizo and chives.

Source: taste.com.au


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