Chickpea, Leek & Parmesan Soup - cooking recipe

Ingredients

2 medium leeks
15 g butter
2 garlic cloves, chopped
1 1/2 tablespoons thyme
400 g chickpeas, drained & rinsed
600 ml chicken stock
2 medium potatoes, peeled & chopped
salt & pepper
extra virgin olive oil
parmesan cheese, for garnish

Preparation

Trim, separate and rinse leeks.
Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
If the soup is to thick, thin it down with a little boiling water.
Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
Garnish with grated parmesan cheese and drizzle on some olive oil.