Chickpea And Leek Soup

• 1 tbsp olive oil
• 3 medium leeks, trimmed, halved, washed and thinly sliced
• 2 garlic cloves
• 4 medium carrots, peeled, chopped
• 1 medium sweet potato (kumera), chopped
• 2 x 400g cans chickpeas, drained, rinsed
• 3 cups chicken stock
• light sour cream and chopped fresh chives, to serve

1. 1. Heat the oil in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 6 to 8 minutes or until leek has softened. Add carrots and potato. Cook, stirring, for 5 minutes. Add chickpeas, stock and 2 cups cold water. Bring to boil,. Reduce heat to low. Simmer, uncovered for 10 minutes.
2. 2. Transfer half the mixture to a food processor. Process until just smooth. Return to saucepan. Cook, stirring, for 2 minutes or until heated through.
3. 3. Ladle into bowls, top with sour cream and chives before serving.

olive oil, leeks, garlic, carrots, sweet potato, chickpeas, chicken stock, light sour cream

Taken from www.epicurious.com/recipes/member/views/chickpea-and-leek-soup-1274297 (may not work)