Chickpea and Leek Soup

Recipe by Erika S. Nichols

INGREDIENTS:

• 2 cups of cooked chickpeas

• 2 tbsp sesame oil

• 1 large leek, washed and thinly sliced

• Rosemary sprigs

• 1 ½ cups of water or vegetable stock

• Sea salt and black pepper

PREPARATION:

1. Sauté the leeks in sesame oil until soft. Set aside one tbsp of sautéed leeks for topping the soup.

2. Use a blender to puree one cup of chickpeas.

3. Add whole chickpeas and the puree to the pan of remaining sautéed leeks.

4. Add one tsp of chopped rosemary

5. Add water and salt, bring to boil, then lower the heat and let it simmer for about 20 minutes.

6. Taste and adjust seasoning if necessary.

7. Serve in bowls and top with fresh rosemary, sautéed leeks, and black pepper.