Curried Leek & Chickpea Soup

• 1.5 pounds leeks white and green parts sliced into rings
• 3 to 4 tablespoons olive oil
• 8 ounces can of chickpeas, drained
• 1 tablespoon curry powder
• 3 cups vegetable or chicken stock
• 1 teaspoon salt
• 8 sprigs chopped flat leaf parsley

1. i use the whole leek (white and green parts). slice the leeks into medium rings and wash thoroughly. i usually let them sit in a pan of cold water for a couple of minutes and rub them gently before rinsing. this helps release any dirt inside the rings. pat dry the leeks.
2. heat the olive oil in a large heavy bottomed pan. you basically need enough to coat the leeks well. sweat the leeks on a gentle heat until they are pale and soft. now remove half of the leeks from the pan with a slotted soup and cook slightly before blitzing to a smooth puree. you can use some of the vegetable stock to keep the blades moving in case they get stuck.
3. return the pureed leeks to the pan, add the drained chickpeas, curry powder and vegetable stock. stir and simmer to desired thickness. season with salt before serving. ladle into large bowls and garnish with some chopped flat leaf parsley to serve.

leeks, olive oil, chickpeas, curry powder, vegetable, salt, flat leaf parsley

Taken from food52.com/recipes/20336-curried-leek-chickpea-soup (may not work)