Potato-Zucccini Soup With Crispy Chickpeas

• 2 cups leeks, sliced (white and light green parts only)
• 1 12 cups yukon gold potatoes, peeled, diced
• 2 tablespoons olive oil, divided
• 2 cups chicken broth
• 2 cups zucchini, diced
• 1 (15 ounce) can chickpeas, drained, rinsed, divided
• 2 teaspoons fresh lemon juice (not that bottled kind)
• 1 12 tablespoons chopped of fresh mint
• 14 teaspoon Tabasco sauce
• 14 cup heavy cream, divided
• 1 sprig mint (garnish)

1. Saute leeks and potatoes in 1 T oil in a large pot over medium heat.
2. Cook until leeks are soft, 5 minutes, then stir in broth, zucchini, and 1/2 cup chickpeas.
3. Bring to a simmer, cover and cook until vegetable are tender, about 20 minutes.
4. Meanwhile, prepare crispy chickpeas.
5. Heat remaining oil in nonstick skillet over medium.
6. Add remaining chickpeas and saute until crisp, about 5 minutes.
7. Season with salt, freshly ground black pepper and a pinch of crushed red pepper flakes, if using; remove from heat.
8. Add lemon juice, mint, Tabasco, salt, freshly ground black pepper, and a pinch of crushed red pepper flakes, if using, once potatoes are tender.
9. Puree in batches in a blender or food processor until smooth.
10. Garnish each serving with crispy chickpeas, cream & sprig of mint.

leeks, gold potatoes, olive oil, chicken broth, zucchini, chickpeas, lemon juice, mint, tabasco sauce, heavy cream, mint

Taken from www.food.com/recipe/potato-zucccini-soup-with-crispy-chickpeas-303099 (may not work)